Ingredients
1 1/2
cups uncooked mostaccioli pasta (5-oz.)
1
can (15 or 15.5 oz.) dark red kidney beans, drained, rinsed
1/2
medium zucchini, sliced (1 cup)
1
small red bell pepper, cut into strips
1
small tomato, cut into wedges
1/2
cup shredded fresh Parmesan cheese (2 oz. )
1/4
cup white wine vinegar
1/4
cup olive oil
4
teaspoons chopped fresh or 1 1/4 teaspoons dried dill
1/2
teaspoon dry mustard
1/4
teaspoon salt
1/8
teaspoon pepper
1
garlic clove, minced or 1/8 teaspoon garlic powder
Preparation
Cook mostaccioli as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile in large bowl, combine dressing ingredients; mix well.
Add cooked mostaccioli and all remaining salad ingredients to dressing; toss gently.Serve immediately, or cover and refrigerate until serving time.
