Herbed Pasta and Tomato Salad (3 PTS)

Recipe Ingredients

4 oz	113g	Rotini - uncooked
1		Cherry tomatoes - halved
1 cup	237ml	Cucumbers - peeled
1/2 cup	55g / 1.9oz	Chopped celery
1 1/2 oz	42g	Provolone cheese - cut in thin strips
1/3 cup	78ml	White wine vinegar
1/3 cup	48g / 1.7oz	Chopped fresh basil
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh oregano
1 tablespoon	15ml	Extra virgin olive oil
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Grated lemon rind
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Coarsely ground pepper

Recipe Instructions

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: 6

cups.

Typos by Gail Shermeyer, [email protected].

Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g

Protein; 19g Carbohydrate; 5mg Cholesterol; 168mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

Source:
Cooking Light, Nov/Dec 1996

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