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
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.