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Dilled Green Bean and Pasta Salad

Eileen Goltz | Dairy

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.