Try to make a meal of it

1 t salt
½ t sugar
¼ t black pepper
2 ½ T red wine vinegar
1 T lemon juice
2 t Worcestershire sauce
1 ½ t Dijon mustard
1 large shallot, peeled and quartered
2 cloves garlic, peeled and mashed
¼ c extra virgin olive oil
¼ c salad oil
1 T parsley, chopped fine
1 T chopped fresh basil, or ½ t dry
16 oz kidney beans, canned, rinsed and drained
16 oz garbanzo beans, canned, rinsed and drained
½ pound pasta
2 cans olives, sliced and drained
3 large roma tomatoes, diced
2/3 c carrot, diced
2/3 c red onion, diced

Combine ingredients through shallot in a measuring cup. Turn on food processor, drop shallots and garlic on. Pour in vinegar mixture, then add the oils slowly. Add the parsley and basil. When well mixed, stop machine. In a large bowl, toss rinsed and drained beans with the dressing and let marinate for at least a few hours. Cook pasta in a large volume of salted water for three to four minutes. When tender, drain well. Toss with the beans and dressing. Stir in half the olives, half the tomatoes, half the red onion, and half the carrots. Place the salad in a serving bowl and garnish with remaining vegetables.