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

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