Title: 3 3 rotini salad
 Categories: None
      Yield: 1 Servings
 
      1 pk (16 oz) Hodgson Mill Veggie
           -Rotini
      1 cn (15 oz) kidney beans, rinsed
           -and drained
      1 cn (15 oz) chickpeas, rinsed
           -and drained
      1 cn (16 oz) green beans rinsed
           -and drained (I omitted and
           -substituted a can of black
           -beans)
      1 sm Red onion, chopped
      1    Red bell pepper, chopped
           -(too expensive, I omitted
           -and no one  noticed)
      3 tb Dijon mustard
      2 tb Vegetable oil (I used olive
           -oil)
      2 tb Red wine vinegar (I used
           -homemade tarragon and
           -garlic  vinegar)
      3 tb Fresh parsley, chopped
 
  (This is from the back of the Hodgson Mill Veggie Rotini package and
  was an immediate hit.)
  
  Prepare pasta according to package directions; draub,  Rinse under
  cold water and drain again.  In large bowl, stir together the pasta,
  all beans, onion, and bell pepper.  In a small bowl, prepare the
  dressing by stirring together mustard, oil, vinegar, and parsley.
  Toss pasta with dressing and serve.  Serve 8.  For best results
  (flavor) cover and refrigerate for a few hours or overnight.