Recipe - Dilled Pasta Salad

DRESSING
1/3 cup White wine vinegar
1 tablespoon Olive oil, extra light
1 teaspoon Dill weed
One fourth teaspoon Salt
One fourth teaspoon Dry mustard
1/8 teaspoon Pepper

SALAD
5 ounce (2 cups) rotini pasta
1 cup Sliced carrots
1 cup Cut 1" fresh green beans
One half cup Red bell pepper strips
4 Green onions, cut or sliced up (1/2c)
8 Cherry tomatoes, quartered
One half cup Sliced cucumber
3 ounce (One half 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 24 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, MayJune
1994 Typed for you by Linda Fields, Cyberealm BBS
Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini