When I first tried this recipe, I literally could not stop eating it! I just kept m-m-ming my way through yet another portion! My fussy 6th-grader, who usually prefers a bowl of cereal to anything I serve, came home from school, took one whiff of this dish and promptly ate two bowls while her coat was still on! That convinced me that this was a winner. Aside from superb taste, serving beans and pasta together is a complementary protein; it can be served room temperature, and keeps you full for a long time.
Cook pasta, drain, and place in a large bowl.
Shake together all dressing ingredients in a small container and pour over pasta and veggies.
Mix together well and enjoy.
This can be served alone as a quick lunch. It’s an extremely satisfying dish.
This is the original version of the recipe. I made the following adjustments: I used just 3/4 pound (340 grams) pasta, regular vinegar, 1 teaspoon salt, 1 tablespoon regular mustard, and just 2 tablespoons olive oil. Follow what suits your taste best.