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Mostaccioli-Kidney Bean Salad

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By Pillsbury Kitchens
Updated Oct 14, 2010
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Looking for a wonderful dinner? Then check out this pasta and kidney bean salad that is ready in 25 minutes.

Mostaccioli-Kidney Bean Salad

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4
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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

Instructions

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

Nutrition

410 Calories
19g Total Fat
15g Protein
45g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
410
Calories from Fat
170
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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