Title: Tri-pasta salad with herbed vinaigrette
 Categories: Digest, Nov.
      Yield: 1 Servings
 
      3 oz Ziti pasta, uncooked
      3 oz Bowtie pasta, uncooked
      3 oz Spinach rotini pasta,
           Uncooked
    1/2 c  Chopped green pepper
    1/2 c  Chopped red pepper
    1/2 c  Chopped yellow pepper
    1/2 c  Chopped celery
    1/4 c  Chopped carrot
    1/4 c  Sliced pimiento-stuffed
           Olives
      2 ts Capers
    1/2 c  Red wine vinegar
    1/4 c  Water
      1 tb Chopped fresh basil
      1 tb Chopped fresh chives
      1 tb Chopped fresh oregano
      1 tb Dijon mustard
      2    Cloves minced garlic
      1 ts Chopped fresh thyme
      1 ts Olive oil (optional)
    1/4 ts Pepper
 
  Cook the pastas according to package directions, omitting any salt or
  fat. Drain, rinse under cold water, and drain again. Place in a large
  bowl. Add the green pepper and next six ingredients; toss well.
  
  Combine the vinegar and the remaining ingredients in a jar; cover
  tightly, and shake vigorously.  Pour over the pasta mixture; toss
  well. Cover and chill thoroughly. Toss gently before serving. Serves
  8.
  
  From Cooking Light Cookbook 1994. The following information is based
  on the original recipe, which had 1 tsp. of olive oil in the
  dressing. Per serving: Calories, 118; Protein, 4 grams; Carbs., 22
  grams; Sodium, 155 mg.; Fat, 2 grams (15% of calories).
  
  Posted by Jean Reese  to the Fatfree
  Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections