Recipe for 3 3 Rotini Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 pkt	(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 sm	Red onion, chopped
1 x	Red bell pepper, chopped (too expensive, I omitted and no one noticed)
3 tbl	Dijon mustard
2 tbl	Vegetable oil (I used olive oil)
2 tbl	Red wine vinegar (I used homemade tarragon and garlic vinegar)

Instructions:

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.

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