Tri-Pasta Salad With Herbed Vinaigrette
Last updated 6/12/2012 1:27:12 AM. Recipe ID 61990. Report a problem with this recipe.
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,
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
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
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
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