3 3 Rotini Salad Recipe

• 1 pkt (16 ounce) Hodgson Mill Veggie Rotini
• 1 can (15 ounce) kidney beans, rinsed and liquid removed
• 1 can (15 ounce) chickpeas, rinsed and liquid removed
• 1 can (16 ounce) green beans rinsed and liquid removed (I omitted and substituted a can of black beans)
• 1 sm Red onion, minced
• 1 x Red bell pepper, minced (too expensive, I omitted and no one noticed)
• 3 Tbsp. Dijon mustard
• 2 Tbsp. Vegetable oil (I used extra virgin olive oil)
• 2 Tbsp. Red wine vinegar (I used homemade tarragon and garlic vinegar)
• 3 Tbsp. Fresh parsley, minced

1. (This is from the back of the Hodgson Mill Veggie Rotini package and was an immediate hit.)
2. Prepare pasta according to package directions; draub, Rinse under cool water and drain again.
3. In large bowl, stir together the pasta, all beans, onion, and bell pepper.
4. In a small bowl, prepare the dressing by stirring together mustard, oil, vinegar, and parsley.
5. Toss pasta with dressing and serve.
6. Serve 8.
7. For best results (flavor) cover and chill for a few hrs or possibly overnight.

hodgson, kidney beans, chickpeas, green beans, red onion, red bell pepper, mustard, vegetable oil, red wine vinegar, fresh parsley

Taken from cookeatshare.com/recipes/3-3-rotini-salad-61523 (may not work)