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Dilled Pasta Salad

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

?

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
dressing
cup white wine vinegar
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1 tablespoon olive oil
extra light
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1 teaspoon dill weed
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¼ teaspoon salt
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¼ teaspoon dry mustard
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teaspoon black pepper
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salad
5 ounces pasta, rotini
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1 cup carrots
sliced
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1 cup green beans
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½ cup sweet red bell peppers
strips
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4 each scallions, spring or green onions
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8 each cherry tomatoes
quartered
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½ cup cucumbers
sliced
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3 ounces mozzarella cheese
low fat, cubed
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Ingredients

Amount Measure Ingredient Features
dressing
79 ml white wine vinegar
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15 ml olive oil
extra light
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5 ml dill weed
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1.3 ml salt
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1.3 ml dry mustard
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0.6 ml black pepper
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salad
144.5 ml/g pasta, rotini
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237 ml carrots
sliced
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237 ml green beans
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118 ml sweet red bell peppers
strips
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4 each scallions, spring or green onions
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8 each cherry tomatoes
quartered
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118 ml cucumbers
sliced
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86.7 ml/g mozzarella cheese
low fat, cubed
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Directions

In a jar, combine all dressing ingredients, and shake well.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 10631% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 159mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 82% Vitamin C 54%
Calcium 12% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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