Tomato Basil and Bean Pasta Salad

This is a great dish to make in summer when you can get fresh tomatoes at their best.

• 1 pound tricolor spiral pasta
• 2 tablespoons vegetable oil
• ¼ cup vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon pepper
• 1 cup fresh basil leaves, chopped
• 3 large tomatoes, coarsely chopped
• 1 cup cooked (or canned, drained, and rinsed) kidney beans (or try garbanzo beans or black beans)
• 1 cup mozzarella or provolone cheese, cubed or shredded (optional)
• ½ cup walnuts, chopped (optional)

1. Cook pasta according to packagedirections. Drain and cool.
2. In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard and pepper to make vinaigrette.
3. In a large mixing bowl, mix pasta, beans, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
4. If desired, add cheese and nuts just before serving. Toss again to blend.