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 tbsp fat free Italian dressing
2 tbsp white wine vinegar
3/4 tsp minced garlic
1/2 tsp granulated sugar substitute
1/2 tsp Dijon mustard
1/4 tsp ground black pepper
1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water
and drain. Add cheese, zucchini and tomato, tossing gently.
2. Combine dressing and remaining 5 ingredients, stirring well with a wire whisk.
Add vinegar mixture to pasta mixture and toss gently. Cover and chill 1 hour.
3. Toss gently before serving.
Makes 6 servings
Serving Size: 1/2 cup
WW Plus+ = 3 per serving
Nutritional Info Per Serving: calories 108, fat 2.6g, fiber 0.9g, protein 5.8g, sodium 162mg, carbs 14.9 g
WW Plus+ = 3