Date: Mon, 14 Nov 94 10:20:53 EST
From: Jean Reese (email@example.com)
TRI-PASTA SALAD WITH HERBED VINAIGRETTE
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.