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
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 86 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 712.5mg||25 %|
|Potassium 2141mg||56 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 24.5g|
|Protein 14g||20 %|
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Calories per serving: 299
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