3 3 Rotini Salad

Ingredients

1 package (16 oz) Hodgson Mill Veggie Rotini
1 cn (15 oz) kidney beans, rinsed and drained
1 cn (15 oz) chickpeas, rinsed and drained
1 cn (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 tbs. Dijon mustard
2 tbs. Vegetable oil (I used olive oil)
2 tbs. Red wine vinegar (I used homemade tarragon and garlic vinegar)
3 tbs. Fresh parsley, chopped

Instructions

(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@mail2.wilmington.net>