Servings: Makes 10 servings

Ingredients

• 1 box or 16 oz penne pasta                                                                    
• ½ cup red onion, chopped                                                                      
• 1 cup red pepper, chopped                                                                    
• 1 cup celery, chopped                
• 1 cup cucumber, chopped         
• 1 ½ cups canned mixed beans, drained and rinsed    
• 1 tablespoon dried dill                                                                                                          

Dressing

• ½ cup plain yogurt
• 1/3 cup olive oil
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp vinegar
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tsp onion powder
•  1 tsp dried dill
• ¼ tsp pepper

Directions

1. Bring a large pot of water to boil. Add pasta and cook until tender, 6-10 minutes. Drain and rinse well under cold water.
2. While the pasta cooks, combine dressing ingredients into the bottom of a large bowl and whisk together.
3. Combine chopped vegetables, mixed beans, dried dill and cooled cooked pasta into bowl.
4. Toss together with dressing.
5. Cover and refrigerate for 30 minutes. Enjoy!
   Note: This dish can be stored for up to five days in the refrigerator.

Nutritional Facts (per 1 cup serving)

Calories: 243 kcal          
Carbohydrate: 36 g                                     
Potassium: 266 mg
Protein: 7 g                             
Sodium: 27 mg                                             
Phosphorus: 132 mg

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