Tex-Mex Pasta Salad with Red Pepper Fettuccine

12 oz. package Red Pepper Fettuccine

1/4 cup vegetable oil
2 TBSP. red wine vinegar
1 garlic clove, minced
2 TBSP. chopped fresh parsley
1 tsp. ground black pepper
1 tsp. crushed red pepper
1 tsp. salt
2 medium tomatoes, diced
1 green pepper, chopped
1 medium onion, chopped
1 can red kidney beans, drained
Cook pasta in salted, rapidly boiling water for 3-4 minutes. Rinse thoroughly in cold water.
Place pasta in a medium-sized bowl. Add remaining ingredients and toss well.
Adjust the seasoning from mild to hot with the crushed red pepper, depending on your preference.