Dilled pasta salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | White wine vinegar |
| 1 | tablespoon | Olive oil, extra light |
| 1 | teaspoon | Dill weed |
| 5 | ounces | (2 cups) rotini pasta |
| 1 | cup | Sliced carrots |
| 1 | cup | Cut 1\" fresh green beans |
| ½ | cup | Red bell pepper strips |
| 4 | Green onions, sliced (1/2c) | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Pepper |
| 8 | Cherry tomatoes, quartered | |
| ½ | cup | Sliced cucumber |
| 3 | ounces | (1/2 c) cubed low fat mozarella cheese |
Directions
DRESSING
SALAD
1. In a jar, combine all dressing ingredients, and shake well.
2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.
3. In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently.
Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 breads, 1 vegetable, 1 fat Makes 8 1 cup servings.
Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120