Categories: Salads, Low-cal 
      Yield: 8 servings 
  
----------------------------------DRESSING---------------------------------- 
    1/3 c  White wine vinegar 
      1 tb Olive oil, extra light 
      1 ts Dill weed 
    1/4 ts Salt 
    1/4 ts Dry mustard 
    1/8 ts Pepper 
 
-----------------------------------SALAD----------------------------------- 
      5 oz (2 cups) rotini pasta 
      1 c  Sliced carrots 
      1 c  Cut 1" fresh green beans 
    1/2 c  Red bell pepper strips 
      4    Green onions, sliced (1/2c) 
      8    Cherry tomatoes, quartered 
    1/2 c  Sliced cucumber 
      3 oz (1/2 c) cubed low fat 
           -mozarella cheese 
  
  1. In a jar, combine all dressing ingredients, and shake well. 
   
  2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots 
  and green beans during the last 2-4 minutes or pasta cooking time. Drain; 
  rinse thoroughly with cold water to cool rapidly. 
   
  3. In a  large serving bowl, combine cooled pasta mixture and remain- ing 
  salad ingredients. Pour dressing over salad; toss gently. 
   
  Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 
  breads, 1 vegetable, 1 fat Makes 8 1 cup servings. 
   
  Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by 
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120