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Pasta Vinaigrette |
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Serves: 6 Print this Recipe6 ounces pasta - elbows, shells, or fusilli, uncooked 1 cup carrots, shredded 2 tablespoons red wine vinegar salad dressing 1/4 cup Estee Italian salad dressing 2 tablespoons parsley, chopped 2 tablespoons chives, chopped 1. Cook pasta as directed on package. Rinse with cold water and drain well. Cool. 2. Combine salad dressings with carrots, parsley, and chives. Add cooled pasta and toss lightly. Chill. 3. Garnish with paprika before serving if desired. EXCHANGES PYRAMID SERVINGS Starch 1 1/2 NUTRITION FACTS Calories 122(4 calories from fat) Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 86 mg Carbohydrate 25 g Dietary Fiber 1 g Sugars 4 g Protein 4 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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