Pasta Ingredients:
3 to 4 Cups cooked Rotini (about 1 1/2 Cup dry pasta)
1 Medium Onion Diced
5 to 6 Campari Tomatoes Diced (about 2 cups)
1 Can of Great North Beans
1 Tablespoon Olive Oil
1 Teaspoon Olive Oil

Pasta Dressing Ingredients:
1/2 Cup
1 Tablespoon White Vinegar
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Parsley (2 Teaspoons to 1 Tablespoon Dried Parsley)
1 Teaspoon Sea Salt
1/2 Teaspoon Garlic Powder (or about 2 Teaspoons or 2 Cloves minced Garlic)
1/2 Teaspoon Black Pepper (optional)

Using a large pot bring 8 to 10 cups of salted water to a boil. Dice your tomates and onion. Combine pasta dressing ingredients in a bowl and stir. Or combine dressing ingredients in a bottle and vigoriously shake for about 1 minute to mix well. Add pasta to rapidly boiling salted water. Cook pasta until al dente, or about 2 minutes earlier than the pasta instructions recommended cooking time. Drain pasta and quickly rinse under cold water. Put drained pasta in a large bowl and mix in 1 teaspoon of Olive Oil. Add 1 tablespoon of Olive Oil to a pan and sauté diced onions on medium for about 7 minutes or until tender. Rinse and drain the beans. When onions are tender add beans and sauté for about 1 minute. Remove pan with onions and beans from heat and allow to cool for about 5 minutes. Add onions, beans, tomatoes and pasta dressing to your pasta, mix well. Refrigerate for at least 2 hours. Serves about 3 to 4. Enjoy!