Tri-Pasta Salad With Herbed Vinaigrette Recipe - Cooking Index
Tri-Pasta Salad With Herbed Vinaigrette Recipe - Cooking Index
| 3 oz | 85g | Ziti pasta - uncooked |
| 3 oz | 85g | Bowtie pasta - uncooked |
| 3 oz | 85g | Spinach rotini pasta |
| Uncooked | ||
| 1/2 cup | 73g / 2.6oz | Chopped green pepper |
| 1/2 cup | 73g / 2.6oz | Chopped red pepper |
| 1/2 cup | 73g / 2.6oz | Chopped yellow pepper |
| 1/2 cup | 55g / 1.9oz | Chopped celery |
| 1/4 cup | 27g / 1oz | Chopped carrot |
| 1/4 cup | 59ml | Sliced pimiento-stuffed |
| Olives | ||
| 2 teaspoons | 10ml | Capers |
| 1/2 cup | 118ml | Red wine vinegar |
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Chopped fresh basil |
| 1 tablespoon | 15ml | Chopped fresh chives |
| 1 tablespoon | 15ml | Chopped fresh oregano |
| 1 tablespoon | 15ml | Dijon mustard |
| 2 | Minced garlic | |
| 1 teaspoon | 5ml | Chopped fresh thyme |
| 1 teaspoon | 5ml | Olive oil - (optional) |
| 1/4 teaspoon | 1.3ml | Pepper |
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 <[email protected]> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.
Source:
MONDAY TO FRIDAY PASTA SHOW #PS6516
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.