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Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml White wine vinegar

  2. 1 tablespoon 15ml Olive oil - extra light

  3. 1 teaspoon 5ml Dill weed

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

  5. 1/4 teaspoon 1 1/3ml Dry mustard

  6. 1/8 teaspoon 0.6ml Pepper Salad

  7. 5 oz 142g Rotini pasta (2 cups)

  8. 1 cup 110g / 3.9oz Sliced carrots

  9. 1 cup 160g / 5.6oz Cut 1" fresh green beans

  10. 1/2 cup 118ml Red bell pepper strips

  11. 4 Green onions - sliced (1/2 cup)

  12. 8 Cherry tomatoes - quartered

  13. 1/2 cup 118ml Sliced cucumber

  14. 3 oz 85g Cubed low fat - mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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 remaining salad ingredients. Pour dressing over salad; toss gently.

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