Spiral Pasta Salad
Taste of Home
Field editor Sue Gronholz of Beaver Dam, Wisconsin likes to use home-grown herbs in her recipes. Notes Sue, "Marjoram, which I think is under-used, gets well-deserved attention in this fresh-tasting salad."
SERVINGS: 12
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1 package (12 ounces) spiral pasta
3 plum tomatoes, seeded and chopped
1 medium green pepper, chopped
1 small onion, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
MARJORAM VINAIGRETTE:
3 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Crisco® Extra Virgin Olive Oil
Directions:
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, green pepper, onion and olives.
In a small bowl, combine the vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 12 servings.
Nutrition Facts
One serving:1 cup
Calories: 212, Fat:10 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
2 fat, 1-1/2 starch.
Beth Layman :)
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