Green Bean and Pasta Salad

Salad:

• 5 ounce rotini or bow tie pasta (2 cups)
• 1 can sliced carrots
• 1 can cut 1-inch fresh green beans
• 1/2 cup red bell pepper strips
• 4 green onions, sliced (1/2 cup)
• 1 tomato, diced
• 1/2 cup sliced cucumber

Dressing:

• 1/3 cup white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon dill
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard powder
• 1/8 teaspoon pepper

1. In a jar, combine the vinegar, olive oil, dill, salt mustard and pepper and shake well.
2. Cook pasta in 3 quarts boiling water according to package directions, adding carrots and green beans during the last 2 to 4 minutes or pasta cooking time.
3. Drain. Rinse thoroughly with cold water to cool rapidly. In a large serving bowl, combine cooled pasta mixture and the peppers, onions, tomatoes and cucumber.
4. Mix to combine. Pour dressing over salad; toss gently, cover and refrigerate for at least 1/2 hour for the flavors to combine.