3 3 rotini salad

Yield: 1 Servings

Measure 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

(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@...>

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