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Ingredientes
- 1/3 c. White wine vinegar
- 1 Tbsp. Extra virgin olive oil, extra light
- 1 tsp Dill weed
- 1/4 tsp Salt
- 1/4 tsp Dry mustard
- 1/8 tsp Pepper
- 5 ounce (2 c.) rotini pasta
- 1 c. Sliced carrots
- 1 c. Cut 1" fresh green beans
- 1/2 c. Red bell pepper strips
- 4 x Green onions, sliced (1/2c)
- 8 x Cherry tomatoes, quartered
- 1/2 c. Sliced cucumber
- 3 ounce (1/2 c) cubed low fat mozarella cheese
Direcciones
- 1. In a jar, combine all dressing ingredients, and shake well.
- 2. Cook pasta in 3 qts boiling water to desired doneness, adding carrots and green beans during the last 2-4 min or possibly pasta cooking time. Drain; rinse thoroughly with cool water to cold rapidly.
- 3. In a large serving bowl, combine cooled pasta mix and remain- ing salad ingredients. Pour dressing over salad; toss gently.
- 8 1 c. servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 25 | 9% |
| Total Fat 2.94g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 549mg | 16% |
| Total Carbs 52.04g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.36g | 4% |
| Protein 9.31g | 15% |
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