Judy,
Here is a recipe I've used a lot for potlucks. It's a salad, but hearty enough
to play the main dish role! It's especially pretty because it has several
different colors, shapes, and textures.

Pasta and Bean Salad (from Family Circle)

2/3 cup apple cider vinegar
1/2 cup vegetable oil
2 TBS sugar
2 cans (15 1/4 ounces each) kidney beans, drained and rinsed
2 cans (16 ounces each) chickpeas, drained and rinsed (I've also substituted
great northern white beans)
1 pound uncooked rotelle or other corkscrew-shaped pasta
1/2 cup thinly sliced green onion
1/3 cup chopped fresh parsley
1/2 teaspoon salt
2 cups broccoli flowerets, cooked until tender-crisp*, and drained
2 cups sliced carrots, cooked until tender-crisp*, and drained

* (I usually boil them about 3-5 minutes)

Combine vinegar, oil and sugar in bowl. Add kidney beans and chickpeas to
dressing, toss to coat. Refrigerate, covered, several hours or overnight.
Cook pasta according to package directions. Drain well; add to bowl with beans.
Mix in green onion, parsley, salt, and veggies. Chill at least 2-3 hours,
stirring now and then to mix dressing among ingredients. Note: I've
substituted 2 cups of other veggies (e.g. green or yellow squash, cauliflower,
green beans...) when out of either broccoli or carrots and it turns out great!