| Herbed Rotini Pasta & Tomato Salad (3 Pts)
4 ounces of rotini, uncooked
1 pint of cherry tomatoes, halved
1 cup of cucumbers, peeled
1/2 cup of chopped celery
1 1/2 ounces of provolone cheese, cut in thin strips
1/3 cup of white wine vinegar
1/3 cup of chopped fresh basil
1/4 cup of chopped fresh parsley
1 tablespoon of chopped fresh oregano
1 tablespoon of extra virgin olive oil
1 teaspoon of lemon juice
1/2 teaspoon of grated lemon rind
1/2 teaspoon of sugar
1/4 teaspoon of salt
1/2 teaspoon of coarsely ground pepper |
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Cook rotini according to package directions, omitting salt; drain. Rinse with cold water; drain. Combine rotini, tomatoes and next 3 ingredients in a large bowl. Whisk vinegar and next 9 ingredients until blended; pour over pasta mixture, and toss gently. Cover and chill; toss before serving. Yield: 6cups.
Typos by Gail Shermeyer, 4paws@netrax.net.
Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from fat); 5gProtein; 19g Carbohydrate; 5mg Cholesterol; 168mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates Recipe By: Cooking Light, Nov/Dec 1996
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