Tomato Salad Italiano
Prep: 15 min Cook: 22 min Stand: 30 min
Cost per Serving: $1.26
A combination of fresh tomatoes and vegetable juice gives this tangy salad a double-jolt
1/2 cup 8-vegetable juice or tomato juice
3 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups chopped ripe tomatoes
12 ounces (6 cups) bow-tie pasta
4 ounces 50 percent reduced-fat mozzarella cheese, torn or cut in small pieces (about 1
1/2 cup chopped fresh basil leaves
1/4 cup quartered ripe olives
1. Whisk dressing ingredients in a large bowl until well blended. Stir in tomatoes and let
stand at room temperature 30 minutes for flavors to blend.
2. Cook pasta according to package directions. Drain in colander. Rinse under running
cold water and drain well. Stir into vinaigrette dressing with remaining ingredients.
* Serves 4. Per serving: 467 cal, 20 g pro, 77 g car, 9 g fat, 10 mg chol, 640 mg sod.
Exchanges: 4 starch/bread, 4 vegetable, 1 fat