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tri-pasta-salad recipe

Date:    Mon, 14 Nov 94 10:20:53 EST
 From:    Jean Reese (jereese@silver.ucs.indiana.edu)
 Adapted from Cooking Light Cookbook 1994.
 3 ounces ziti pasta, uncooked
 3 ounces bowtie pasta, uncooked
 3 ounces spinach rotini pasta, uncooked
 1/2 cup chopped green pepper
 1/2 cup chopped red pepper
 1/2 cup chopped yellow pepper
 1/2 cup chopped celery
 1/4 cup chopped carrot
 1/4 cup sliced pimiento-stuffed olives
 2 tsp. capers
 1/2 cup red wine vinegar
 1/4 cup water
 1 tbsp. chopped fresh basil
 1 tbsp. chopped fresh chives
 1 tbsp. chopped fresh oregano
 1 tbsp. Dijon mustard
 2 cloves minced garlic
 1 tsp. chopped fresh thyme
 1/4 tsp. pepper
 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.  
 Serves 8.
 kwvegan vegan