Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------DRESSING-------------------------------
1/3 c White wine vinegar 1/4 ts Salt
1 tb Olive oil, extra light 1/4 ts Dry mustard
1 ts Dill weed 1/8 ts Pepper

---------------------------SALAD--------------------------------
5 oz (2 cups) rotini pasta 8 Cherry tomatoes, quartered
1 c Sliced carrots 1/2 c Sliced cucumber
1 c Cut 1" fresh green beans 3 oz (1/2 c) cubed low fat
1/2 c Red bell pepper strips -mozarella cheese
4 Green onions, sliced (1/2c)

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.

Nutritional info: per cup, 130 calories, 4 gms fat; Dietary
exchanges, 2 breads, 1 vegetable, 1 fat Makes 8 1 cup servings.

Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for
you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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