Pasta coleslaw

4 oz. dried tiny bow-tie pasta (about 1.5 cups)
2/3 cup light mayo
2 T balsamic vinegar (recipe said white balsamic vinegar but I couldn't find white)
1 T coarse-grain brown mustard
1/2 t sugar
1/2 t celery seed
3 cups packaged shredded broccoli (broccoli slaw mix)
1 15 oz can red kidney beans, rinsed and drained
1/4 cup sliced green onions
1 10.5 oz can no sugar added mandarin orange sections, drained

Cook pasta according to package directions; drain in colander. Rinse with cold water; drain again.
Meanwhile, for dressing, stir together the mayo, vinegar, mustard, sugar, and celery seed. Set dressing aside.
In a large bowl combine pasta, broccoli, kidney beans, and green onions. Pour the dressing over pasta mixture, toss gently to coat. Stir in the orange sections. Serve immediately or cover and refrigerate for several hours.
My recipe book said it makes 4 servings but it seems like more than that, so I guessed 8. I'm not sure how big a serving size would be but I'm guessing 1/2 a cup. I didn't actually try to figure it out, and now that it has already been mostly eaten it's too hard to do that at this point.


Number of Servings: 8

Recipe submitted by SparkPeople user KDA1981.