Title: Tri-Pasta Salad with Herbed Vinaigrette
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

3 oz Ziti pasta, uncooked
3 oz Bowtie pasta, uncooked
3 oz Spinach rotini pasta,
Uncooked
1/2 c Chopped green pepper
1/2 c Chopped red pepper
1/2 c Chopped yellow pepper
1/2 c Chopped celery
1/4 c Chopped carrot
1/4 c Sliced pimiento-stuffed
Olives
2 ts Capers
1/2 c Red wine vinegar
1/4 c Water
1 tb Chopped fresh basil
1 tb Chopped fresh chives
1 tb Chopped fresh oregano
1 tb Dijon mustard
2 Cloves minced garlic
1 ts Chopped fresh thyme
1 ts Olive oil (optional)
1/4 ts 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.

From Cooking Light Cookbook 1994. The following information is based on the
original recipe, which had 1 tsp. of olive oil in the dressing. Per
serving: Calories, 118; Protein, 4 grams; Carbs., 22 grams; Sodium, 155
mg.; Fat, 2 grams (15% of calories).

Posted by Jean Reese to the Fatfree Dig.
Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip