Quick pasta salad

My mom shared this recipe, which she found on the back of a can of beans. Super fast, very adaptable, and delicious. The perfect trio.

Ingredients:

• 1 lb uncooked pasta
• 1 15-ounce can of beans, your choice, rinsed*
  
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar**
• 2 tablespoons Dijon mustard
• 1 teaspoon Italian seasoning mix
• extras: tomatoes, olives, peppers, pine nuts, capers, cheese, etc.

Preparation:

1. Cook pasta according to package directions, omitting salt and fat, until al dente. Drain.
2. While pasta is cooking, whisk together olive oil, vinegar, mustard, and seasonings.
3. Combine the pasta, beans, and any extras you prefer.
4. Toss the pasta mixture with the dressing and serve, either hot or cold.

Last night I added a chopped red bell pepper (raw) and a small can of sliced black olives. It was hearty enough as a main dish, with a side salad. Have fun!

* I used a three-bean mix, including pinto, black, and kidney.
** If you have it, use white balsamic vinegar so your pasta doesn't look oddly dark.