Garlic Confit, Rapini and Bean Pasta Salad

Two bundles of Rapini blanched hard 1 cup Garlic Confit 1 pound of imported pasta, smaller noodles, like rotini are good 1 can of cannellini bean In a mixture of any fresh raw vegetables that you prefer. For this recipe, I’m using Swiss chard also. Some beautiful heirloom, yellow and red tomatoes Garden fresh cucumbers Fresh chopped basil, pepper seed You can add a little lemon zest or vinegar to it for a little acid. Balsamic reduction is nice too, but make sure not to put it all on upfront because it’ll make everything brown and stain everything.