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CATEGORY CUISINE TAG YIELD
Indian Digest, Fatfree, Nov. 1 Servings

INGREDIENTS

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 t Capers
1/2 c Red wine vinegar
1/4 c Water
1 T Chopped fresh basil
1 T Chopped fresh chives
1 T Chopped fresh oregano
1 T Dijon mustard
2 Cloves minced garlic
1 t Chopped fresh thyme
1 t Olive oil, optional
1/4 t Pepper

INSTRUCTIONS

8    
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
<jereese@silver.ucs.indiana.edu> to the Fatfree  Dig. Vol.12 Iss. 14
Nov. 15, 1994. FATFREE Recipe collections  copyrighted by Michelle Dick
1994. Used with permission. Formatted by  Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 611
Calories From Fat: 131
Total Fat: 15.1g
Cholesterol: 6.8mg
Sodium: 1118.5mg
Potassium: 1114.3mg
Carbohydrates: 99.1g
Fiber: 14.4g
Sugar: 7.6g
Protein: 19.4g


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