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{/googleAds} How To Prepare: Mix together the beans, 2 tablespoons olive oil and vinegar refrigerate for several hour or overnight, cook the pasta then drain and rinse it until cool. Toss the pasta with bean mixture. Stir in the parsley salt pepper and enough vinaigrette to moisten refrigerate until needed.

Parboil the onion. Cut the tomatoes into the quarter and brush the vegetable with the remaining olive oil and place skewer. Grill turning often until lightly charred. chop the vegetables, toss them into the pasta salad add the basil and serve.