Italian Pasta Salad
4 ounces tricolor rotini corkscrew pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute such as Splenda
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently. Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently. Cover and chill 1 hr. Toss gently before serving. Makes 6 1/2 cup servings.
Per serving: cal 108, fat 2.6g, sat fat 1.5g, fib 0.9g, chol 8.2mg, prot 5.8g, sod 162mg, carb 14.9 g
Exchanges: 1 starch
Serves 6. 2 points per serving.
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