3 cups (750 ml) dry pasta shells

150 g blanched green beans, cut into chunks

2 carrots, blanched, cut in half lengthwise and sliced

2 stalks celery, thinly sliced

3 green onions, finely chopped

1 clove garlic, finely chopped

1 can 19 oz (540 ml) kidney beans, drained and rinsed

In a large saucepan of salted boiling water, cook the pasta until al dente. Drain.

In a bowl, combine the pasta and the remaining ingredients.

In another bowl, whisk together the vinaigrette ingredients. Pour over the salad.

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