Mostaccioli Kidney Bean Salad

By dashy_65

Ingredients

• Dressing:
• 1/4 C. wine vinegar
• 2 T. olive oil
• 1 1/2 t. dried dill weed (4 t. fresh)
• 1/2 t. dry mustard
• 1/8 t. pepper
• 1 garlic clove, minced
• Salad:
• 1 1/2 C. uncooked mostaccioli
• 1 (15.5oz) dark red kidney beans
• 1 C. sliced zucchini
• 1 sm. red bell pepper, cut in strips
• 1 sm. tomato, cut in wedges
• 1/2 C. parmesan cheese

Details

Servings 9

Preparation

Step 1

In small bowl, wisk, blend dressing ingredients. Cook pasta until done; drain. In large bowl, combine pasta with remaining ingds. Pour dressing over; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.

140 cal, 5g fat, 19g carbs, 220mg sodium, 3g fiber