White Bean-Tomato Pasta

• 6 oz. uncooked penne pasta
• 1 (19 oz.) can cannellini beans, rinsed and drained
• 1 1/2 cups halved grape tomatoes
• 1/2 cup chopped pitted kalamata olives
• 1/4 cup chopped fresh basil
• 1 1/2 Tbsp. blasamic vinegar
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Cook pasta, omitting salt and fat. Place beans in a colander; drain pasta over beans, reserving 2 Tbsp. pasta water. Combine beans, pasta, reserved water, tomatoes, and next 6 ingredeints. Toss well.

Yeild: 4 servings (1 3/4 cup per serving.)
6 points

This recipe is as a meatless main dish, but can be served this cold as a pasta salad side dish.