• 1 pound medium or wide egg noodles, uncooked
• 1 15-oz. can kidney beans, rinsed and drained
• 1 15-oz. can chickpeas, rinsed and drained
• 1 cup frozen green beans, thawed

• 1 small red onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh parsley

1. Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
2. In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients.
3. Toss pasta with dressing and serve.

Nutrition Facts per serving: calories, 374; protein, 14.7 g; carbohydrates, 59.6 g; fat, 9.3 g; cholesterol, 0 mg

SOURCE: Recipe courtesy of National Pasta Organization. For more information about pasta, visit www.ilovepasta.org

ALICE'S TIPS:

1. To thaw frozen green beans quickly, place them in a colander, run cold water over them for about 30 seconds or until thawed, and shake off the excess water.
2. For added fiber, use whole grain pasta.
3. If time allows -- before serving, chill this pasta dish in the refrigerator for an hour or more to allow flavors to blend.
4. Use a melon baller to quickly scrape away the seeds and ribs of the red pepper.
5. According to the National Pasta Organization (www.ilovepasta.org) one pound of dry noodles will produce a cooked amount of 5 cups. Other pasta shapes may be substituted for the pound of noodles -- howeve,r a different amount (about 10 ounces) is needed as one pound of macaroni, spaghetti, penne, etc. equals 8 cups cooked volume.
6. Eat within two days of preparation for best quality and safety. Avoid letting the salad sit at room temperature for more than two hours, TOTAL time.