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Dilled Pasta SaladRecipe : Dilled Pasta Salad
Procedure :
----------------------------------DRESSING---------------------------------- 1/3 c White wine vinegar 1 tb Olive oil, extra light 1 ts Dill weed 1/4 ts Salt 1/4 ts Dry mustard 1/8 ts Pepper -----------------------------------SALAD----------------------------------- 5 oz (2 cups) rotini pasta 1 c Sliced carrots 1 c Cut 1" fresh green beans 1/2 c Red bell pepper strips 4 Green onions, sliced (1/2c) 8 Cherry tomatoes, quartered 1/2 c Sliced cucumber 3 oz (1/2 c) cubed low fat -mozarella cheese 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 |
