Mostaccioli-Kidney Bean Salad

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