3 3 Rotini Salad

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2 tb Vegetable oil; (I used olive)
2 tb Red wine vinegar
1 15-oz can kidney beans; rinsed
3 tb Dijon mustard
1 16-oz package Hodgson Mill Veggie
1 sm Red onion; chopped
1 16-oz can green beans; rinsed
3 tb Fresh parsley; chopped
1 Red bell pepper; chopped
1 15-oz can chickpeas; rinsed

Original recipe makes 1



(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

Calories Per Serving: 1221 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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