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Penny Clark's Lemon-Dill Pasta Salad

posted by Woman's Day magazine. Makes 12 cups, 8 servings
Prep: 20 min
Cook: 10 min
Cost per Serving: 61¢
Make Ahead:
Up to 1 day


List of Ingredients




12 ounces medium-cut pasta such as radiatore, penne, twists or shells (about 5 cups)
8 ounces fresh green beans, cut in 1 1/2-inch pieces (2 cups)

Lemon-Dill Dressing:
1/3 cup olive oil
1/3 cup finely snipped fresh dill or 2 teaspoons dried
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 teaspoon freshly grated lemon peel
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon salt
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped sweet onion



Recipe



1. Bring a large pot of lightly salted water to a boil. Stir in pasta and green beans and boil, stirring often, 8 to 10 minutes until pasta is firm-tender and beans are tender. Drain in a colander and cool under cold running water.

2. Meanwhile whisk all Dressing ingredients in a large bowl until blended and thick. Add pasta, green beans, bell pepper and onions. Toss to mix and coat. (Cover and refrigerate at this point if making ahead.) Serve chilled or at room temperature.

Per serving: 270 cal, 7 g pro, 39 g car, 10 g fat, 0 mg chol, 373 mg sod. Exchanges: 2 starch, 1 vegetable, 2 fat