Mostaccioli Kidney Bean Salad

By Jaclyn

Ingredients

• Dressing:
• 1/4 c. white wine vinegar
• 1/4 c. olive oil
• 4 tsp. chopped fresh dill
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 garlic clove, minced
• Salad:
• 5 oz (1 1/2 c.) uncooked Mostaccioli (or other type of pasta)
• 1 (15.5 oz) can red kidney beans, drained, rinsed
• 1 c. sliced zucchini
• 1 sm. red bell pepper, cut into slices
• 2 tomatoes, chopped
• 1/2 c. shredded Parmesan cheese

Preparation

Step 1

1.) In a small nonmetal bowl, combine all dressing ingredients and mix well. Set aside.

2.) Cook pasta to desired doneness. Drain.

3.) In a large bowl, combine cooked pasta and remaining salad ingredients. Pour dressing over salad. Serve immediately or cover and refrigerate for 1-2 hours before serving.