How To make Dilled Pasta Salad

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