Ingredients:
1 pound of broccoli
2 cups (dry) large pasta shells
1 (1lb) can of kidney beans (rinsed & drain)
Dressing:
½ cup of olive oil
¼ cup red wine vinegar
1 tablespoon of Bertman Original Ball Park Mustard
½ tablespoon of dried basil
Salt and Pepper to taste
Instructions:
Cook shells till barley tender. Drop in broccoli and cook for another 1-2 minutes. Drain shells after cooking. Mix in beans and dressing and chill for 2 hours.