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-> [Pastas & Noodles, Salads] -> [Dilled pasta salad Recipe] |
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Dilled pasta salad
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Salads |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
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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
| oz | (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 (½c) | | 8
| | Cherry tomatoes, quartered | | 1/2
| cup | Sliced cucumber | | 3
| oz | (?c) cubed low fat | | | -mozarella cheese |
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Procedures:
| 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. | | 3 | Drain; rinse thoroughly with cold water to cool rapidly. | | 4 | In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. | | 5 | Pour dressing over salad; toss gently. | | 6 | Nutritional info: per cup, 130 calories, 4 gms fat; dietary exchanges, 2 breads, 1 vegetable, 1 fat makes 8 1 cup servings. |
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