| 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 |
tb |
Red wine vinegar |
| 1/4 |
c |
Apple juice |
| 3 |
tb |
Olive oil, lemon juice, sugar |
| 2 |
ts |
Dijon mustard |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Basil, oregano |
| 1/4 |
ts |
Red pepper flakes, salt, pepper |
| 2 |
ts |
Parmesan cheese |
INSTRUCTIONS
DRESSING
1. Cook pasta, and drain. Rinse well with cold water and drain again, then
transfer to large bowl.
2. 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.
3. 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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