Dilled Pasta Salad (Scandinavian)

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Dilled Pasta Salad

 

Dressing;

1/3 cup white wine vinegar

1 tbsp. olive oil, extra light

1 tsp. dill weed

1/4 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

 

Salad:

2 cups rotini pasta

1 cup sliced carrots

1 cup cut 1 " fresh green beans

1/2 cup red bell pepper strips

4 green onions, sliced (1/2 cup)

8 cherry tomatoes, quartered

1/2 cup sliced cucumber

3 ozs. cubed low fat mozzarella cheese

 

In a jar, combine all dressing ingredients, and shake

well. 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. In a large

serving bowl, combine cooled pasta mixture and

remaining salad ingredients. Pour dressing over salad;

toss gently.

 

 

 

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