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Herbed Pasta and Tomato Salad (3 PTS)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 oz 113g Rotini - uncooked

  2. 1 Cherry tomatoes - halved

  3. 1 cup 237ml Cucumbers - peeled

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1 1/2 oz 42g Provolone cheese - cut in thin strips

  6. 1/3 cup 78ml White wine vinegar

  7. 1/3 cup 48g / 1.7oz Chopped fresh basil

  8. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  9. 1 tablespoon 15ml Chopped fresh oregano

  10. 1 tablespoon 15ml Extra virgin olive oil

  11. 1 teaspoon 5ml Lemon juice

  12. 1/2 teaspoon 2 1/2ml Grated lemon rind

  13. 1/2 teaspoon 2 1/2ml Sugar

  14. 1/4 teaspoon 1 1/3ml Salt

  15. 1/2 teaspoon 2 1/2ml Coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. Cook rotini according to package directions, omitting salt; drain. Rinse with cold water; drain.

  2. Combine rotini, tomatoes and next 3 ingredients in a large bowl.

  3. Whisk vinegar and next 9 ingredients until blended; pour over pasta mixture, and toss gently. Cover and chill; toss before serving. Yield: 6 cups.

  4. Typos by Gail Shermeyer, 4paws@netrax.net .

  5. Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g Protein; 19g Carbohydrate; 5mg Cholesterol; 168mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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