BIG Mediterranean Pasta Salad

I made this to bring to a wedding and a holiday cookout on the same day.  This recipe made enough to fill the large yellow and medium green Pyrex bowls = 7 quarts of salad!

1#  bow-tie pasta

1/2# fresh French green beans

~ cut in bite size pieces

Cook pasta according to package directions. Add beans for the last 5 minutes cooking to 'crisp-tender'.  Drain, rinse in cool water, drain again. While still warm, put in very large mixing bowl.

Add:

4oz drained capers

4oz drained pimentos

2 med sweet onions, cut in half then sliced

1 bunch of Italian parsley - snipped

Lemon-Olive Oil Salad Dressing

Next Add:

10oz grape tomatoes cut in half or thirds

2 14oz cans artichoke hearts

1 14oz can hearts of palm

1 14oz can Pearl red olives 
1 can garbanzo beans, drained and rinsed ~ optional

Drain and rinse everything in cans, toss with everything in the bowl. Check the flavor, adding salt, pepper, more dressing, Italian seasoning, or whatever is need. Toss with some Parmesan cheese, mix and chill, then transfer to smaller bowls. . .Lin