12 oz Ronzoni SuperGreens™ Rotini
2 cups cauliflower florets
1 can (15 oz.) white kidney beans, drained
1 cup red bell pepper, chopped
1 cup diced tomatoes
1/2 cup red onion, diced
1/2 cup crumbled feta cheese
1/4 cup red wine vinegar
1 Tbsp ripe olives, chopped
1 large garlic clove, minced
1 tsp dried oregano leaves
1 tsp powdered mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup extra virgin olive oil

Cooking Directions:

1.  Prepare pasta according to package directions. Add cauliflower during last 4 minutes of cooking. Drain and rinse pasta and cauliflower under cold, running water; drain well.

2.  Toss cooled pasta and cauliflower with beans, bell pepper, tomatoes, red onion and feta cheese in a large bowl.

3.  Whisk vinegar with black olives, garlic, oregano, mustard, salt and pepper. Whisk in olive oil until combined. Drizzle over pasta mixture and toss to coat.