Tri-Pasta Salad with Herbed Vinaigrette
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | ounces |
pasta, ziti
|
|
3 | ounces |
bow-tie pasta (farfalle)
|
|
3 | ounces |
pasta, rotini
spinach |
|
½ | cup |
green bell peppers
chopped |
|
½ | cup |
sweet red bell peppers
chopped |
|
½ | cup |
sweet yellow bell peppers
chopped |
* |
½ | cup |
celery
chopped |
|
¼ | cup |
carrots
chopped |
|
¼ | cup |
pimento stuffed green olives
|
* |
2 | teaspoons |
capers
|
* |
½ | cup |
red wine vinegar
|
|
¼ | cup |
water
|
|
1 | tablespoon |
basil
chopped |
|
1 | tablespoon |
chives
chopped |
|
1 | tablespoon |
oregano
chopped |
|
1 | tablespoon |
dijon mustard
|
|
2 | cloves |
garlic
minced |
|
1 | teaspoon |
thyme
chopped |
* |
¼ | teaspoon |
black pepper
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
86.7 | ml/g |
pasta, ziti
|
|
86.7 | ml/g |
bow-tie pasta (farfalle)
|
|
86.7 | ml/g |
pasta, rotini
spinach |
|
118 | ml |
green bell peppers
chopped |
|
118 | ml |
sweet red bell peppers
chopped |
|
118 | ml |
sweet yellow bell peppers
chopped |
* |
118 | ml |
celery
chopped |
|
59 | ml |
carrots
chopped |
|
59 | ml |
pimento stuffed green olives
|
* |
1E+1 | ml |
capers
|
* |
118 | ml |
red wine vinegar
|
|
59 | ml |
water
|
|
15 | ml |
basil
chopped |
|
15 | ml |
chives
chopped |
|
15 | ml |
oregano
chopped |
|
15 | ml |
dijon mustard
|
|
2 | cloves |
garlic
minced |
|
5 | ml |
thyme
chopped |
* |
1.3 | ml |
black pepper
|
Directions
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.