Dilled Pasta Salad



INGREDIENTS:

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

DIRECTIONS:

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.



Dilled Pasta Salad