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Prep 25min
Total25min
Ingredients13
Servings4
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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
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Steps
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.
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A small jar with a tight-fitting lid is great to have on hand to mix quick salad dressings. Just add the ingredients to the jar, screw on the lid and shake until blended.
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