Pasta Salad with Edamame, Green Beans, and Olives

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
1/4 lb black olives, pitted and chopped (1/2 cup)
1/2 lb green beans, trimmed and cut into 1-inch pieces, cooked until tender
1 c. edamame, cooked until tender

Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

Serves: 6

Source: adapted from Antipasto Pasta Salad.

Prepared by: Julieta for the January 2007 meeting.