Italian Pasta Salad
4-oz. tricolor rotini (corkscew) pasta, uncooked
3/4 cup (3 oz.) cubed part-skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tbsp. fat-free Italian dressing
2 tbsp. white wine vinegar
3/4 tsp. minced garlic
1/2 tsp. granulated sugar substitute (such as Splenda)
1/2 tsp. Dijon mustard
1/4 tsp. pepper
Cook pasta according to pkg. 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.
6 (1/2 cup) servings
Per serving: calories 108, fat 2.6 g , fiber 0.9 g , cholesterol 8.2 mg ,
protein 5.8 g , sodium 162 mg , carbs 14.9 g
3/4 cup (3 oz.) cubed part-skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tbsp. fat-free Italian dressing
2 tbsp. white wine vinegar
3/4 tsp. minced garlic
1/2 tsp. granulated sugar substitute (such as Splenda)
1/2 tsp. Dijon mustard
1/4 tsp. pepper
Cook pasta according to pkg. 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.
6 (1/2 cup) servings
Per serving: calories 108, fat 2.6 g , fiber 0.9 g , cholesterol 8.2 mg ,
protein 5.8 g , sodium 162 mg , carbs 14.9 g
Points Plus+ 7 Per Serving