Rotini Salad

Submitted by Jan Shea

"This recipe goes over well at potlucks. Soaking the kidney beans in vinegar adds a zip to the taste. The salad is best if chilled for at least 4 hours before serving"

 

• Ready In: 28mins
• Ingredients: 11
• Serves: 7-9

ingredients

• 1 (15 1/2 ounce) can red kidney beans
• vinegar
• 1 (8 ounce) package rotini pasta
• 1 (10 ounce) package frozen peas, thawed
• 1 (15 1/2 ounce) can French style green beans, drained
• 1⁄2 cup diced green pepper
• 1 small onion, diced
• 2 cups salad dressing
• 1 cup half-and-half
• 1⁄2 cup sugar
• 1 teaspoon prepared mustard

directions

1. Drain kidney beans and place in a small bowl, cover with vinegar and let set for 1 hour, drain.
2. Cook rotini and drain.
3. In large bowl, combine first 8 ingredients.
4. Combine salad dressing, half and half, sugar and mustard, mixing well.
5. Pour over rotini mixture, mixing lightly.
6. Chill before serving.