Tri-pasta Salad With Herbed Vinaigrette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Ziti pasta, uncooked
3 ounce: Bowtie pasta, uncooked
3 ounce: Spinach rotini pasta,
Uncooked,
1/2 cup: Chopped green pepper,
1/2 cup: Chopped red pepper,
1/2 cup: Chopped yellow pepper,
1/2 cup: Chopped celery,
1/4 cup: Chopped carrot,
1/4 cup: Sliced pimiento-stuffed,
Olives,
2 tsp: Capers,
1/2 cup: Red wine vinegar,
1/4 cup: Water,
1 tbsp: Chopped fresh basil,
1 tbsp: Chopped fresh chives,
1 tbsp: Chopped fresh oregano,
1 tbsp: Dijon mustard,
2 Cloves: minced garlic,
1 tsp: Chopped fresh thyme,
1 tsp: Olive oil, optional
1/4 tsp: 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 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@Prodigy.com using MMCONV.
Source from luhu.jp
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
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@Prodigy.com using MMCONV.
Source from luhu.jp