Dilled Green Bean and Pasta Salad (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients salad: 5 oz (2 cups) rotini or bow tie pasta 1 cup sliced carrots 1 cup cut 1” fresh green beans 1/2 cup red bell pepper strips 4 green onions, sliced (1/2 cup) 1 tomato, diced 1/2 cup sliced cucumber 4 to 6 oz cubed or shredded mozzarella cheese (1/2 to 2/3 cup) dressing: 1/3 cup white wine vinegar 1 tablespoon olive oil 1 teaspoon dill 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon pepper

Instructions

In a jar, combine the vinegar, olive oil, dill, salt mustard and pepper and shake well. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2 to 4 minutes or pasta cooking time. Drain. Rinse thoroughly with cold water to cool rapidly. In a large serving bowl, combine cooled pasta mixture and the peppers, onions, tomatoes, cucumber and mozzarella. Mix to combine. Pour dressing over salad; toss gently, cover and refrigerate for at least 1/2 hour for the flavors to combine. 

Serving Size

makes 4-6 servings

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