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Dilled Pasta Salad

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Submitted by littlee8

YIELD

8 servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

dressing
79
1 15
TABLESPOON ML OLIVE OIL
extra light
1 5
TEASPOON ML DILL WEED
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML DRY MUSTARD
0.6
TEASPOON ML BLACK PEPPER
salad
5 144.5
OUNCES ML/G PASTA, ROTINI
1 237
CUP ML CARROTS
sliced
1 237
CUP ML GREEN BEANS
½ 118
CUP ML SWEET RED BELL PEPPERS
strips
8 8
EACH EACH CHERRY TOMATOES
quartered
½ 118
CUP ML CUCUMBERS
sliced
3 86.7
OUNCES ML/G MOZZARELLA CHEESE
low fat, cubed

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

Comments


 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 106 31% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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