Pasta Fagioli Salad

Ingredients
Directions
Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven't tried it? Serve with melba toast or your favorite Triscuit, with assorted cheese.