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4 cups of whole wheat rotini (or other small pasta)
6 Tablespoons oil
4 Tablespoons vinegar
1 Tablespoon sugar
2 teaspoons dry mustard
2 teaspoons basil, dried
2 teaspoons oregano, dried
4 teaspoons parmesan cheese
1 can (398 mL) beans (navy, black or pinto), drained and rinsed
4 stalks celery, thinly sliced
4 medium carrots, peeled and chopped
2 green (or any colour) peppers, chopped
- In a large pot of boiling water add rotini pasta. Cook 8 minutes or until pasta is tender. Drain and rinse under cool water. Set aside.
- In a small bowl, combine oil, vinegar, sugar, dry mustard, basil, oregano, parmesan cheese, and beans. Mix well.
- In a large bowl combine celery, carrots and green peppers. Add dressing mixture and cooked cooled pasta.
- Gently mix together. Keep cool in refrigerator until ready to eat.