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Pasta Salad (lf)

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CATEGORY CUISINE TAG YIELD
Dairy Low-fat, Salads 8 Servings

INGREDIENTS

4 c Uncooked tri-colour rotini
12oz
1 c Broccoli florets
1/2 c Carrots, matchsticks
1 c Red and green pepper
chopped
1/2 c Mushrooms, thinly sliced
1/4 c Plus
1 T Red wine vinegar
1/4 c Apple juice
3 T Olive oil, lemon juice
sugar
2 t Dijon mustard
1 Garlic clove, minced
1 t Basil, oregano
1/4 t Red pepper flakes, salt
pepper
2 t Parmesan cheese

INSTRUCTIONS

Cook pasta, and drain. Rinse well with cold water and drain again,
then transfer to large bowl. In small dish with 1/4 cup water,
microwave broccoli and carrots on high for 1-1/2 mins. Drain and add
to pasta with peppers and mushrooms. In small bowl, whisk together  all
dressing ingredients.  Pour over pasta and vegetables, stirring  well
to coat. Cover and refrigerate for 4 hrs before serving (the  longer
the better).  Per serving:  238 calories, 6.6g fat (25% CFF) 117 mg
sodium, no  cholesterol  Contributor:  "Looneyspoons" J&G Podleski
("Rotini Riot")  Posted to Digest eat-lf.v097.n014 by Cathleen
<catht@interlog.com> on  Jan 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 53
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 217.4mg
Potassium: 174.7mg
Carbohydrates: 10g
Fiber: 1.2g
Sugar: 3.2g
Protein: 2.6g


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