Bring salted water to boil in a medium saucepan. Add Butternut Squash “Rotini” and boil until tender, 7-8 minutes. Drain and add to a mixing bowl along with the bell pepper and red onion.
In a small saucepan, combine vinegar, mustard, olive oil, salt, and pepper. Whisk over medium heat until just warm.
Pour dressing over vegetables, add parsley and additional salt and pepper to taste. Serve warm.
