1 cup small shell pasta
1/2 to 3/4 cup non-fat zesty Italian dressing
1 1/2 cups asparagus, cut
1 teaspoon oregano
1/2 cup carrots, sliced in thin coins
1/4 cup diced sweet red bell pepper
1/2 cup onion, diced
1/2 teaspoon celery seeds
Cook pasta following package directions. Rinse, drain and cool. Add remaining ingredients.
Mix and marinade for six to eight hours or overnight.
Yield: 6-8 servings
Per serving: Calories 57; Fat 0.4g;Sodium 330mg; Carbs 11g; Protein 2g; Chol 0mg; Fiber 1.8g
Exchanges: 1 carbohydrate (1/2 starch, 1 vegetable)
1 WW point