Thu, May 24 2012

Martha's Dill Pasta Salad

A wonderful pasta salad to bring to a barbecue or a picnic.
Ingredients
4 oz. pasta twists, cooked and drained 1/4 C. cucumber, seeded and chopped 1/4 C. sweet onion, chopped 1/2 C. celery, diced 1/2 C. tomato, diced 1/2 C. carrot, diced 1/2 C. green pepper, chopped Dressing: 3 Tbs. extra virgin olive oil 6 Tbs. sugar 6 Tbs. cider vinegar 3/4 tsp. accent seasoning 3/4 tsp. dried parsley 3/4 tsp. fresh dill weed, finely chopped 1/2 tsp. regular mustard 3/4 tsp. garlic powder 1/8 tsp. pepper
Nutrition Information
Serving Size 1 (338g) Recipe makes 4 servings Calories 575 Calories from Fat 196 (34%) Amount Per Serving %DV Total Fat 21.8g 33% Saturated Fat 3.4g 17% Monounsaturated Fat 5.6g Polyunsaturated Fat 11.5g Trans Fat 0.0g Cholesterol 236mg 78% Sodium 677mg 28% Potassium 484mg 13% Total Carbohydrate 62.0g 20% Dietary Fiber 2.7g 10% Sugars 7.3g Protein 32.5g 65%
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Whisk all the dressing ingredients together until the sugar is dissolved and pour over the pasta and veggies; mix well. Let sit overnight in the refrigerator to let flavors fully blend.

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