Dilled Pasta Salad

8 Servings

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Dilled Pasta Salad Ingredients

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

Instructions for Dilled Pasta Salad

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized