Yield: 4 Servings
|1 pounds||Medium or Wide Egg Noodles uncooked|
|15 ounces||Canned kidney beans rinsed and drained|
|15 ounces||Canned chickpeas rinsed and drained|
|1 cup||Frozen green beans; thawed|
|1 small||Red onion; chopped|
|1 \N||Red bell pepper seeds and ribs removed, chopped|
|3 tablespoons||Dijon mustard|
|2 tablespoons||Vegetable oil|
|3 tablespoons||Red wine vinegar|
|3 tablespoons||Chopped fresh parsley|
Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.
Each serving provides: 374 Calories; 59⅗ g Carbohydrates; 14.7 g Protein; 9.3 g Fat; 0 mg Cholesterol; 129 mg Sodium. Calories from Fat: 17%
Copyright National Pasta Association () (Reprinted with permission)