3 3 Rotini Salad 
| Ingredients : | ||
|---|---|---|
| 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) |
| 3 | tbl | Fresh parsley, chopped |
How to cook :
(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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