Vegetable Pasta Salad (Serves 4)




INGREDIENTS for dressing

1/2 cup reduced sodium 100% vegetable juice (e.g. V8)

2 Tbsp green onion, chopped

1 Tbsp vegetable oil

Grated peel and juice of 1/2 lemon

1 tsp sugar

1/2 tsp dried dill weed (Yale: double or more to taste)


INGREDIENTS for pasta salad

1 1/2 cups (4-ozs) dry spiral-shaped pasta, cooked

3 medium plum tomatoes, sliced crosswise

1/2 cup green or yellow bell pepper, chopped

1/2 cup chopped radishes, sliced

1/2 cup cucumber, peeled and chopped


YALE'S ADDITIONS for pasta salad

Bermuda onion

Feta cheese, crumbled




To prepare pasta, bring 8 cups water and juice of 1/2 lemon to boil. Add pasta; return to boil. Cook, uncovered for 8 to 10 minutes, or until tender, stirring frequently. Drain and cool. Makes 2 1/2 cups cooked.


In a large bowl, combine vegetable juice, green onion, oil, lemon peel and juice, sugar and dill. Stir in remaining ingredients; chill. (1-cup servings)




Prepare dressing in a medium sized bowl.

Place pasta salad ingredients in a large bowl (except for tomatoes)

Pour dressing over pasta salad and mix.

Lay tomatoes on top after mixing.