Dilled Pasta Salad

--DRESSING

-- 1/3 c White wine vinegar

1 tb Olive oil, extra light

1 ts Dill weed

1/4 ts Salt

1/4 ts Dry mustard

1/8 ts Pepper

---SALAD

--- 5 oz (2 cups) rotini pasta

1 c Sliced carrots

1 c Cut 1" fresh green beans

1/2 c Red bell pepper strips

4 Green onions, sliced (1/2c)

8 Cherry tomatoes, quartered

1/2 c Sliced cucumber

3 oz (1/2 c) cubed low fat

-mozarella cheese 1. In a jar, combine all dressing ingredients, and shake well.

2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots

and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly. 3. In a large serving bowl, combine cooled pasta mixture and remain- ing

salad ingredients. Pour dressing over salad; toss gently. Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 breads, 1 vegetable, 1 fat Makes 8 1 cup servings. Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120