Dilled Pasta Salad Recipe - Cooking Index
Dilled Pasta Salad Recipe - Cooking Index
| 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 (1/2 cup) | |
| 8 | Cherry tomatoes - quartered | |
| 1/2 cup | 118ml | Sliced cucumber |
| 3 oz | 85g | Cubed low fat - mozzarella 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 remaining salad ingredients. Pour dressing over salad; toss gently.
Source:
Pillsbury Fast and Healthy Magazine, May-June 1994
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