Salads/
Gluten Free Pasta Salad with Figs

Makes 6-7 cups.
Ingredients:
- 6 oz gluten free dry pasta, small size
- 1 c frozen green beans
- 1 Tbsp vegetable oil
- 1-15 oz can pink beans (or other beans)
- 1-4.5 oz package of dried bite-sized mission figs
- 1/2 c red bell pepper, finely diced
- 2 stalks celery, chopped
- 1/2 c Kalamata olives, sliced
- 1/2 c red onion, finely chopped
- 1/4 c parsley, chopped
- 2 Tbsp olive oil
- 1 Tbsp fresh lime or lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp prepared Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp coarse black pepper
Directions:
- In a large pot of boiling, well-salted water over high heat, add the pasta, frozen green beans, and vegetable oil. Bring to boil again and stir well.
- Reduce heat to medium and boil 11 minutes or until just tender, stirring occasionally.
- Remove pasta from water with a slotted spoon or spider, and place in a 2 quart covered dish. Do not rinse. Allow to cool for at least 5 minutes without stirring or disturbing.
- Stir and place in refrigerator to chill at least 4 hours.
- Place pink beans in a strainer and rinse. Drain well. Add to the pasta and green beans.
- Remove hard stem end of each fig and cut in 4 slices. Add to pasta dish.
- Stir in bell pepper, celery, olives, onion, and parsley.
- In a small bowl, mix the olive oil, lime juice, vinegar, mustard, Italian seasoning, salt and pepper. Pour over salad and toss well. Refrigerate for a few hours for best flavor.