Candy Attanasio's Amazing Gandule Pasta

Dear friend Candy has made this for us numerous times and I finally got to watch her do it this past Sunday, so now I can make it any time I want! It's heavenly.

2 cans Gandule beans (Pigeon peas), rinsed and drained

2 lb. orzo or mezze penne, cooked and cooled

1 red onion, diced

2 green onions, sliced

1/2 lb. pine nuts

1/2 - 2/3 c. Paul Newman's Balsamic Vinaigrette salad dressing

1/4 c. fresh cilantro, chopped

3-4 cloves fresh garlic, minced

dash of cayenne pepper

salt to taste

Saute onions in 1/2 c. olive oil on medium-high. Reduce heat and add garlic and pine nuts and cook for a few more minutes. Add, in order, cilantro, gandules, pasta, dressing, cayenne and salt. Cook until heated through, stirring occasionally.

This serves a LOT of people. It's good as cold leftovers the next day, but I think it's best hot.