Ingredients:
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1 pound of broccoli
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2 cups (dry) large pasta shells
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1 (1lb) can of kidney beans (rinsed & drain)
Dressing:
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½ cup of olive oil
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¼ cup red wine vinegar
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1 tablespoon of Bertman Original Ball Park Mustard
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½ tablespoon of dried basil
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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.