Tuscan Kale & White Bean Salad - Better Than Bouillon

Ingredients

• 1 pound cavatappi noodles, cooked al dente according to package
• .5 teaspoon minced garlic
• 2 teaspoon Better Than Bouillon Seasoned Vegetable Base
• .25 cup red wine vinegar
• .5 cup olive oil
• 2 tablespoon lemon juice
• 1 can (15-ounce) Bush’s® Cannellini Beans, rinsed and drained
• 2 cups rough chopped kale, rinsed
• 1 jar (7-ounce) roasted peppers, diced small
• .25 teaspoon black pepper