Serves: 18
Total Calories: 137

2 1/2 cups uncooked radiatore (nugget) pasta (8 ounces)
6 ounces whole green beans
18 pearl onions
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1/2 cup sugar
1/2 cup white wine vinegar
1/3 cup olive oil or vegetable
1/4 cup balsamic vinegar
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

Cook pasta as directed on package drain. Rinse with cold water drain. Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender drain. Immediately rinse with cold water drain. Mix remaining ingredients. Place pasta, beans and onions and peppers in 8x8 inch-baking dish, keeping each item separate. Pour dressing mixture over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon discard marinade. Arrange pasta and vegetables on shallow serving platter. Serve with toothpicks.

1 Serving: Calories 65 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 13g (Dietary Fiber 1g) Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 18
Total Calories: 137
Calories from Fat: 38

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