| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked mostaccioli pasta |
| 3 |
tb |
White vinegar |
| 2 |
tb |
Water |
| 1 |
tb |
Olive oil |
| 3/4 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Garlic cloves, crushed |
| 1 |
c |
Presliced mushrooms |
| 3/4 |
c |
Cherry tomatoes, halved |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Shredded part-skim mozzarella cheese, (2 ounces) |
|
|
Cherry tomatoes, (optional) |
INSTRUCTIONS
Cook pasta according to the package directions, omitting salt and fat.
Drain and set aside.
Combine the vinegar and next 6 ingredients (vinegar through garlic) in a
medium bowl, stirring with a wire whisk until blended. Add pasta,
mushrooms, tomato halves, bell pepper, and cheese; toss gently to coat.
Cover and chill. Yield: 5 servings (serving size: 1 cup).
Per serving: 187 Calories; 5g Fat (25% calories from fat); 8g Protein; 27g
Carbohydrate; 6mg Cholesterol; 172mg Sodium
Serving Ideas : Garnish with cherry tomatoes, if desired.
Recipe by: Cooking Light, June 1995, page 106
Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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