| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (16 oz) Hodgson Mill Veggie Rotini |
| 1 | cn | (15 oz) kidney beans, rinsed and drained |
| 1 | cn | (15 oz) chickpeas, rinsed and drained |
| 1 | cn | (16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans) |
| 1 | sm | Red onion, chopped |
| 1 | Red bell pepper, chopped (too expensive, I omitted and no one noticed) | |
| 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
(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 <talbott@mail2.wilmington.net>
A Message from our Provider:
“Jesus: there is no substitute”