Tri-pasta-salad

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Tri-pasta-salad

 

3 ounces ziti pasta, uncooked

3 ounces bowtie pasta, uncooked

3 ounces spinach rotini pasta, uncooked

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/2 cup chopped yellow pepper

1/2 cup chopped celery

1/4 cup chopped carrot

1/4 cup sliced pimiento-stuffed olives

2 tsp. capers

1/2 cup red wine vinegar

1/4 cup water

1 tbsp. chopped fresh basil

1 tbsp. chopped fresh chives

1 tbsp. chopped fresh oregano

1 tbsp. Dijon mustard

2 cloves minced garlic

1 tsp. chopped fresh thyme

1/4 tsp. pepper

 

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 8.

 

Adapted from Cooking Light Cookbook 1994

 

 

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