Mostaccioli-Kidney Bean Salad

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
410
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
490mg
20%
Total Carbohydrate
45g
15%
Dietary Fiber
6g
24%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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