Tri-pasta Salad With Herbed Vinaigrette
| 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)
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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