Vegetable Pasta Salad (Serves 4)
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)
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
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.