Tomato Basil and Bean Pasta Salad

1 pound ziti pasta (or bow tie pasta)
2 tablespoons vegetable oil
1/4 cup vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 cup fresh basil leaves (chopped)
3 tomatoes (large
coarsely chopped)
1 cup kidney beans (cooked or low-sodium canned drained
or try garbanzo beans or black beans)
mozzarella cheese
fat-free (1 cup
or provolone cheese
cubed or shredded
optional)
walnuts (1/2 cup chopped
optional)

Wash hands with soap and water.
Cook pasta according to package directions. Drain and cool.
In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard and pepper to make vinaigrette.
In a large mixing bowl, combine pasta, beans, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
If desired, add nuts and cheese just before serving, tossing again to combine.

Farm Fresh Summertime Recipes
Connecticut Food Policy Council