Ingredients                                                    Serves 6–8

For the Creamy Balsamic Dressing

1 c. mayo

1/2 c. balsamic vinegar

1/4 c. olive oil

2 cloves garlic, pressed

kosher salt

black pepper

For the Salad

4 cups Rotini, cooked, slightly cooled

3 stalk celery, thinly sliced

2 carrots, shredded

••• red pepper, chopped

2 cups arugula

1 can cannellini beans, rinsed & drained

Directions

To make the dressing, emulsify mayo, balsamic vinegar, olive oil garlic, salt and pepper in a blender. Toss balsamic dressing with rest of salad ingredients. Refrigerate until ready to serve.