White Bean and Pasta Salad

Today's pasta salad makes a nice, light, vegetarian main-dish salad, perfect for hot days.

White Bean & Pasta Salad (4 servings)

1 (14-16 oz) can white beans, drained and rinsed (I assume navy, white or even cannellini would be acceptable.)
1 cup cooked small pasta (whatever you like, but the original recipe states elbow macaroni or ditalini, which is another tube-shaped pasta)
1/3 C minced celery
1/3 C chopped sweet pepper (bell pepper)
1/3 C chopped green onion
Vinegar (probably white originally; apple cider vinegar is always a good choice, but use what you have)
Oil (probably a light vegetable oil originally; I would go with olive oil.)
1/2 t dried thyme or a few chopped fresh thyme leaves to taste
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Combine beans, pasta, celery, pepper and green onions in a large bowl. In a small bowl, whisk vinegar, oil and thyme. Pour dressing over bean mixture and toss. Season with salt and pepper to taste. Chill until serving time.

Note: As there were no measurements listed for the oil and vinegar, it's accepted that a 3:1 ratio is best when making a salad dressing, that is: 3 parts oil to 1 part vinegar. But you should adjust it for your own taste.