3 3 Rotini Salad
| 2 tbVegetable oil; (I used olive) |
| 2 tbRed wine vinegar |
| 1 15-oz cankidney beans; rinsed |
| 3 tbDijon mustard |
| 1 16-oz packageHodgson Mill Veggie |
| 1 smRed onion; chopped |
| 1 16-oz cangreen beans; rinsed |
| 3 tbFresh parsley; chopped |
| 1 Red bell pepper; chopped |
| 1 15-oz canchickpeas; rinsed |
3 3 Rotini Salad Preparation
(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
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