Mostaccioli-Kidney Bean Salad

Looking for a wonderful dinner? Then check out this pasta and kidney bean salad that is ready in 25 minutes.

  • prep time 25 min
  • total time 25 min
  • ingredients 13
  • servings 4

Ingredients

Salad

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. )

Dressing

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
  • 1 Cook mostaccioli as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile in large bowl, combine dressing ingredients; mix well.
  • 3 Add cooked mostaccioli and all remaining salad ingredients to dressing; toss gently.Serve immediately, or cover and refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    410
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    6g
    6%
      Sugars
    4g
    4%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    35%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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