12 oz. macaroni, cooked & drained
2 tbsp. lemon juice
1 tsp. thyme
1 (16 oz.) can white beans with liquid
1 c. cherry tomatoes, halved
2 diced hard cooked eggs
1/2 c. olive oil
1 1/2 tsp. oregano
2-4 garlic cloves, minced
1 c. sliced scallions
1 c. sliced mushrooms

Combine olive oil, lemon juice, oregano, thyme and garlic in a large bowl and whisk together. Add pasta and veggies and toss until well coated. Refrigerate overnight to blend flavors.