Dilled Pasta Salad

Recipe Ingredients

		Dressing
1/3 cup	78ml	White wine vinegar
1 tablespoon	15ml	Olive oil - extra light
1 teaspoon	5ml	Dill weed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dry mustard
1/8 teaspoon	0.6ml	Pepper
		Salad
5 oz	142g	Rotini pasta - (2 cups)
1 cup	110g / 3.9oz	Sliced carrots
1 cup	160g / 5.6oz	Cut 1" fresh green beans
1/2 cup	118ml	Red bell pepper strips
4		Green onions - sliced (1/2c)
8		Cherry tomatoes - quartered
1/2 cup	118ml	Sliced cucumber
3 oz	85g	Cubed low fat - mozarella cheese

Recipe Instructions

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.

Source:
Pillsbury Fast and Healthy Magazine, May-June 1994

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