1/3 cup of white wine vinegar
1 tablespoon of extra light olive oil
1 teaspoon of dill weed
1/4 teaspoon of salt
1/4 teaspoon of dry mustard
1/8 teaspoon of pepper
Salad:
5 ounces (2 cups) of rotini pasta
1 cup of sliced carrots
1 cup of cut fresh green beans (about 1" long)
1/2 cup of red bell pepper strips
4 green onions, sliced (about 1/2 cup)
8 cherry tomatoes, quartered
1/2 cup of sliced cucumber
3 ounces (1/2 cup) of cubed mozzarella cheese
In a jar, combine all dressing ingredients, and shake well.
Cook pasta in 3 quarts of boiling water to desired doneness, adding carrots and
green beans during the last 2-4 minutes of cooking time. Drain and rinse
thoroughly with cold water to cool.
In a large bowl, combine the cooled pasta mixture and the
remaining salad ingredients. Pour dressing over salad; toss
gently.
