Recipe - Pasta Salad (Lf)

4 cup Uncooked tricolour rotini;
(12oz)
1 cup Broccoli florets
One half cup Carrots; matchsticks
1 cup Red and green pepper;
chopped
One half cup Mushrooms; thinly cut or sliced up

DRESSING
One fourth cup Plus
1 tablespoon Red wine vinegar
One fourth cup Apple juice
3 tablespoon Olive oil, lemon juice,
sugar
2 teaspoon Dijon mustard
1 Garlic clove; minced
1 teaspoon Basil, oregano
One fourth teaspoon Red pepper flakes, salt,
pepper
2 teaspoon Parmesan cheese

1. Cook pasta, and drain. Rinse well with cold water and drain again, then
transfer to large bowl.

2. In small dish with One fourth cup water, microwave broccoli and carrots on
high for 1One half mins. Drain and add to pasta with peppers and mushrooms.

3. In small bowl, whisk together all dressing ingredients. Pour over
pasta and vegetables, stirring well to coat. Cover and refrigerate for 4
hrs before serving (the longer the better).

Per serving: 238 calories, 6.6g fat (25% CFF)
117 mg sodium, no cholesterol

Contributor: "Looneyspoons" J&G Podleski ("Rotini Riot")

Posted to Digest eatlf.v097.n014 by Cathleen catht@interlog.com on Jan
15, 1998