Dilled Pasta Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
1/3 cup: White wine vinegar,
1 tbsp: Olive oil, extra light
1 tsp: Dill weed,
1/4 tsp: Salt,
1/4 tsp: Dry mustard,
1/8 tsp: Pepper,
SALAD
5 ounce: , (2 cups) rotini pasta
1 cup: Sliced carrots,
1 cup: Cut 1" fresh green beans,
1/2 cup: Red bell pepper strips,
4: Green onions, sliced, 1/2c
8: Cherry tomatoes, quartered
1/2 cup: Sliced cucumber,
3 ounce: , (1/2 c) cubed low fat mozarella cheese
Directions:
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
Source from luhu.jp
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
Source from luhu.jp