Ingredients:

12 oz San Giorgio® Farfalle
1 jar (7 oz.) roasted red peppers, drained and chopped
1/2 cup red onion, finely chopped
1/2 cup chopped parsley
1/3 cup red wine vinegar
garlic cloves, minced
2/3 cup olive oil
1 can (15 oz.) red kidney beans, rinsed and drained
1 can (19 oz.) cannellini beans, drained and rinsed
  salt, to taste
  ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions. Rinse with cold water to cool quickly; drain well. 

2.  Meanwhile, in large bowl, combine roasted red peppers, onion, parsley, vinegar and garlic; let stand 5 minutes.

3.  Stir in oil.

4.  Add cooled pasta, beans and seasoning; toss lightly until well blended.

5.  Cover; refrigerate 2 hours.