3 3 rotini salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16 oz) Hodgson Mill Veggie Rotini |
| 1 | can | (15 oz) kidney beans, rinsed and drained |
| 1 | can | (15 oz) chickpeas, rinsed and drained |
| 1 | can | (16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans) |
| 1 | small | Red onion, chopped |
| 1 | Red bell pepper, chopped (too expensive, I omitted and no one noticed) | |
| 3 | tablespoons | Dijon mustard |
| 2 | tablespoons | Vegetable oil (I used olive oil) |
| 2 | tablespoons | Red wine vinegar (I used homemade tarragon and garlic vinegar) |
| 3 | tablespoons | Fresh parsley, chopped |
Directions
(This is from the back of the Hodgson Mill Veggie Rotini package and was an immediate hit.)
Prepare pasta according to package directions; draub, Rinse under cold water and drain again. In large bowl, stir together the pasta, all beans, onion, and bell pepper. In a small bowl, prepare the dressing by stirring together mustard, oil, vinegar, and parsley. Toss pasta with dressing and serve. Serve 8. For best results (flavor) cover and refrigerate for a few hours or overnight.
Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 13:47:25 -0400 From: Kay Talbott <talbott@...>