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Dilled Pasta Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1/3 cup 78ml White wine vinegar

  3. 1 tablespoon 15ml Olive oil - extra light

  4. 1 teaspoon 5ml Dill weed

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/4 teaspoon 1 1/3ml Dry mustard

  7. 1/8 teaspoon 0.6ml Pepper

  8. Salad

  9. 5 oz 142g Rotini pasta - (2 cups)

  10. 1 cup 110g / 3.9oz Sliced carrots

  11. 1 cup 160g / 5.6oz Cut 1" fresh green beans

  12. 1/2 cup 118ml Red bell pepper strips

  13. 4 Green onions - sliced (1/2c)

  14. 8 Cherry tomatoes - quartered

  15. 1/2 cup 118ml Sliced cucumber

  16. 3 oz 85g Cubed low fat - mozarella cheese

Instructions Jump to Ingredients ↑

  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.

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