Servings: 8

INGREDIENTS:

• 1/3 cup White wine vinegar
• 1 Tbs Olive oil, extra light
• 1 tsp Dill weed
• 1/4 tsp Salt
• 1/4 tsp Dry mustard
• 1/8 tsp Pepper
• 8 oz (2 cups) rotini pasta
• 1 cup Sliced carrots
• 1 cup Cut 1″ fresh green beans
• 1/2 cup Red bell pepper strips
• 1/2 cup Green onions, sliced
• Cherry tomatoes, quartered
• 1/2 cup Sliced cucumber
• 4 oz (1/2 cup) cubed low-fat mozzarella cheese

INSTRUCTIONS:

1. In a jar, combine the white wine vinegar, olive oil, dill weed, salt, dry mustard, and pepper. Shake the jar well to mix all the dressing ingredients.
2. Cook the rotini pasta in 3 quarts of boiling water until it reaches the desired doneness. During the last 2-4 minutes of the pasta cooking time, add the sliced carrots and green beans to the boiling water. Drain the pasta, carrots, and green beans, and rinse them thoroughly with cold water to cool them rapidly.
3. In a large serving bowl, combine the cooled pasta mixture with the remaining salad ingredients: red bell pepper strips, green onions, quartered cherry tomatoes, sliced cucumber, and cubed low-fat mozzarella cheese.
4. Pour the prepared dressing over the salad ingredients in the bowl. Toss the salad gently to coat all the ingredients with the dressing.
5. Nutritional information: Each cup of salad contains approximately 130 calories and 4 grams of fat. This salad provides the following dietary exchanges: 1 bread, 1 vegetable, and 1 fat.
6. Makes 8 servings of 1 cup each.

Here are a few variations of the pasta salad recipe:

1. Mediterranean Pasta Salad: Add chopped Kalamata olives, diced cucumbers, feta cheese crumbles, and fresh herbs like basil and parsley. Toss with a lemon-herb vinaigrette for a refreshing Mediterranean twist.
2. Caprese Pasta Salad: Mix in halved cherry tomatoes, fresh mozzarella balls (bocconcini), fresh basil leaves, and a balsamic glaze or vinaigrette. This variation mimics the classic flavors of a Caprese salad.
3. Greek Pasta Salad: Combine the pasta with diced cucumbers, red onions, cherry tomatoes, black olives, crumbled feta cheese, and a Greek-inspired dressing made with olive oil, lemon juice, garlic, and dried oregano.
4. Chicken Caesar Pasta Salad: Add cooked and diced chicken breast, chopped romaine lettuce, grated Parmesan cheese, and croutons to the pasta. Toss with a creamy Caesar dressing for a hearty and satisfying variation.
5. Roasted Vegetable Pasta Salad: Roast vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes. Add them to the pasta along with fresh herbs like rosemary and thyme. Dress with a balsamic vinaigrette for a flavorful roasted vegetable pasta salad.
6. Asian Sesame Noodle Salad: Use cooked spaghetti or soba noodles instead of rotini pasta. Add shredded carrots, sliced bell peppers, chopped scallions, and toasted sesame seeds. Toss with a sesame ginger dressing for an Asian-inspired pasta salad.
7. BLT Pasta Salad: Incorporate crispy bacon crumbles, diced tomatoes, shredded lettuce, and mayonnaise-based dressing into the pasta. Top with croutons for added crunch and flavor.
8. Tex-Mex Pasta Salad: Add black beans, corn kernels, diced bell peppers (red, green, and/or yellow), diced tomatoes, chopped cilantro, and diced avocado to the pasta. Toss with a spicy lime-cumin dressing for a zesty Tex-Mex twist.
9. Hawaiian Pasta Salad: Incorporate diced pineapple, ham or grilled chicken, chopped red onions, diced bell peppers, and shredded coconut into the pasta. Dress with a tangy pineapple vinaigrette for a tropical-inspired pasta salad.
10. Orzo Salad: Substitute the rotini pasta with cooked orzo. Add diced cucumbers, cherry tomatoes, crumbled feta cheese, Kalamata olives, and chopped fresh herbs like mint and parsley. Dress with a lemon-herb vinaigrette for a light and flavorful orzo salad.