1Boil water for the pasta, be sure to salt the water. Put the kidney beans through the bell peppers in a very large bowl. Add cherry tomatoes if desired. Season the veggies with salt and pepper.
2Next make the vinaigrette. Combine 2 minced garlic cloves, 2 tbs. lemon juice, 3 tbs. balsamic vinegar, and 1 tbs. Dijon mustard, mix well and season with salt and pepper. Stream in olive oil until dressing suites your taste.
3Cook pasta until al dente and add directly to large bowl with the veggies. Pour the dressing over the pasta and veggies. Allow this to marinate, the pasta will absorb alot of the dressing. Serve warm or cold from the fridge.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.