2 c. uncooked pasta twists
1 (15 oz.) can dark red kidney beans
1 (8 oz.) can garbanzo beans
1/2 c. sliced ripe olives
1/2 c. chopped green pepper
1/4 c. chopped green onions

VINAIGRETTE DRESSING:

1/2 c. oil
1/4 c. vinegar
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. crushed oregano
1/8 tsp. black pepper

Cook pasta just to tender; drain and cool. Rinse and drain beans. Gently toss together pasta, beans, olives, green pepper and onions. Add dressing and toss until ingredients are coated. Marinate in refrigerator at least 2 hours (or overnight), stirring occasionally. Toss before serving and serve with a slotted spoon. Serves 8 to 10.