Ingredients

​

1 pk Hodgson Mill Veggie Rotini (16oz)
1 cn kidney beans; rinsed and drained (15oz)
1 cn chickpeas; rinsed and drained (15oz)
1 cn green beans rinsed and drained (16 0z)
(I omitted and substituted a can black beans)
1 sm red onion; chopped
1 red bell pepper chopped
(tooexpensive, I omitted and no
-one no 3 tb dijon mustard
2 tb vegetable oil (I used olive-oil)
2 tb red wine vinegar (I used homemade
tarragon and garlic vinegar)
3 tb fresh parsley chopped

​

Instructions

​

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. Per serving (excluding unknown items): 1453 Calories; 16g Fat (10% calories from fat); 87g Protein; 253g Carbohydrate; 0mg Cholesterol; 668mg Sodium

​

NOTES : (This is from the back of the Hodgson Mill Veggie Rotini package
and was an immediate hit.)