Mezzi Rigatoni and Kidney Bean Salad

You've heard the expression that "clothes make the man"...

Well, sometimes dressing makes the salad. Really. This is a simple pasta salad. It's colorful enough with the noodles, tomatoes, peppers and yellow zucchini. It's a filling, satisfying salad to be sure, but otherwise unremarkable. But read on!

What sets the Mezzi Rigatoni and Kidney Bean Salad recipe apart is the dressing for this salad. The mingling of flavors with dry mustard, garlic and dill - along with the vinegar and oil to add a little zest - make this salad a very well dressed choice.

Serve with toasted pita wedges with olive oil to dip in, or even a roasted red pepper hummus. Add some fresh fruit and you have a very nice plate! Try it - you'll like it!

Mezzi Rigatoni and Kidney Bean Salad



1 1/2 cups of uncooked mezzi-rigatoni pasta (preferably whole grain)
1 cup sliced yellow zucchini
1 (15.5 oz.) can of dark red kidney beans, rinsed and drained
1 small tomato cut into wedges
1 small red bell pepper cut into thin strips


1/4 cup extra virgin olive oil
1/4 cup of white wine vinegar
4 teaspoons of chopped, fresh dill
1/2 teaspoon of dry mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper1 clove of garlic, minced
Optional: 2 tablespoons of nutritional yeast as a "cheesy" topping

How we make it

Combine all dressing ingredients in a small bowl. Mix well and set aside.

Cook pasta al dente, according to package directions. Drain and rinse with cold water.

In a large bowl combine the pasta, peppers, kidney beans, zucchini and tomato wedges.

Pour the dressing over the salad and toss gently to coat. Sprinkle with nutritional yeast if using.

Chill for at least an hour prior to serving.

Makes 4 servings (1 1/2 cups each)

Per serving: Calories 400, calorioes from fat 150, total fat 19g, saturated fat 4g, cholesterol 10mg, sodium 460mg, total carbs 45g, dietary fiber 7g, sugars 4g, protein 15g.

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