White Bean, Pasta and Kalamata Olive Salad

 Served at room temperature or chilled, this is a great meal year round. The dressing  mixes with the Romaine while you eat. (Revised 5/18/22)

Ingredients:
One cup dried small pasta
Two cans (drained and rinsed) or 3 cups cooked white (Cannellini) beans
One bunch of scallions, green parts sliced half inch long, white parts minced
1/2 cup or more Kalamata olives, roughly chopped (buy them in bulk, save yourself some money)
Handful cherry tomatoes, halved
One head of packaged Romaine hearts, cut crosswise into 1/2" strips, then halved lengthwise

For the dressing: Add 2 cloves minced garlic, 1/2 teaspoon each of sugar and salt, black pepper to taste and a tablespoon of Dijon or Spicy Brown mustard to 5 tablespoons of olive oil and  2 tablespoons fresh lemon juice or vinegar. Whisk with a fork.

Directions:
Cook the pasta, rinse and add to a bowl with the other ingredients, (except the lettuce),
and mix with the dressing.
Divide the Romaine into two large serving bowls. Push the lettuce to the edges of the bowl. Heap the Provencal mixture in the centers of the bowls and serve.