Categories: SALADS VEGETABLES

Ingredients

• 1/2 dried multigrain rotini, elbow macaroni, and/or penne pasta (such as Barilla Plus)
• 8 ounces fresh green beans or frozen whole green beans, halved if desired
• 1 cup frozen whole kernel corn, thawed
• 1 cup cherry tomatoes, halved
• 1/2 cup canned cannellini beans (white kidney beans), rinsed and drained
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon Dijon-style mustard
• 1 tablespoon chopped fresh tarragon
• Fresh dill (optional)

Directions

1. 1. In a large saucepan bring 2 quarts of lightly salted water to boiling. Add pasta and, if using, fresh beans. Cook according to pasta package directions, adding frozen green beans (if using) for the last 5 minutes of cooking. Drain pasta and beans

2. 2. In a large bowl combine the pasta, green beans, corn, tomatoes, and cannellini beans; set aside. For dressing, in a small bowl whisk together the vinegar, olive oil, red onion, mustard, and tarragon until well mixed. Pour dressing over vegetable mixture; toss well to combine. If desired, garnish with fresh dill.

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