Tri-pasta salad with herbed vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Ziti pasta, uncooked |
| 3 | ounces | Bowtie pasta, uncooked |
| 3 | ounces | Spinach rotini pasta, |
| Uncooked | ||
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped red pepper |
| ½ | cup | Chopped yellow pepper |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped carrot |
| ¼ | cup | Sliced pimiento-stuffed |
| Olives | ||
| 2 | teaspoons | Capers |
| ½ | cup | Red wine vinegar |
| ¼ | cup | Water |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh chives |
| 1 | tablespoon | Chopped fresh oregano |
| 1 | tablespoon | Dijon mustard |
| 2 | Cloves minced garlic | |
| 1 | teaspoon | Chopped fresh thyme |
| 1 | teaspoon | Olive oil (optional) |
| ¼ | teaspoon | Pepper |
Directions
Cook the pastas according to package directions, omitting any salt or fat. Drain, rinse under cold water, and drain again. Place in a large bowl. Add the green pepper and next six ingredients; toss well.
Combine the vinegar and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over the pasta mixture; toss well. Cover and chill thoroughly. Toss gently before serving. Serves 8.
From Cooking Light Cookbook 1994. The following information is based on the original recipe, which had 1 tsp. of olive oil in the dressing. Per serving: Calories, 118; Protein, 4 grams; Carbs., 22 grams; Sodium, 155 mg.; Fat, 2 grams (15% of calories).
Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.