Recipe: Dilled Pasta Salad

Dilled Pasta Salad
Source: Pillsbury Fast and Healthy Magazine, May-June 1994
Yield: 8 servings

DRESSING
1/3 cup white wine vinegar
1 tbsp olive oil, extra light
1 tsp dill weed
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper

SALAD
5 oz (2 cups) rotini pasta
1 cup sliced carrots
1 cup cut 1-inch fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2c)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz (1/2 c) cubed low fat mozzarella cheese

In a jar, combine all dressing ingredients, and shake well.

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.

In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently.