Instructions: Place beans, olives, onion, oregano and oil in a large mixing bowl. Remove zest from lemon with a vegetable peeler. Chop zest coarsely and add to bowl.

Squeeze lemon juice into bowl. Add salt and pepper and toss to combine.

Cook tubetti al dente in a large pot of salted boiling water. Drain and add immediately to bowl of other ingredients. Toss. Serve at room temperature with grated cheese.

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