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.

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