I found the predecessor of this recipe on a plastic bag surrounding some really good Hodgson Mill rotini pasta. My first taste suggested the need for adjustments, and my suggestion is below. Jerri and I both like this salad, and even some friends have approved it. It is better if you let it sit for at least an hour before serving. Stir it well before serving. If you wish, you can stir in a teaspoon of olive oil if the salad looks dry.

INGREDIENTS:

1 package (16 ounces) vegetable rotini
1 can red kidney beans
1 can garbanzo beans
1 can cut green beans
1 small red onion
3/4 red bell pepper
1/4 green bell pepper
1/2 cup sweet and spicy mustard
1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. sugar
1/2 tsp salt
1/4 tsp powdered garlic
Freshly ground black pepper and Tobasco sauce to taste (1/8 tsp each to start).
3 T parsley

PROCEDURE:

Cook the pasta to al dente stage. While the water is coming to boil and pasta is cooking, wash and chop the onion and the peppers and put them in a large bowl. Drain and rinse the kidney beans and put them in bowl. Drain the garbazon beans and green beans and add them to the bowl. When the pasta is done, drain and rinse it under cold water and add it to the bowl. Add the oil, vinegar, mustard and spices. Stir well to mix ingredients with dressings. Let sit for 5 minutes, then stir again and taste. Adjust as desired.