Italian Pasta Salad

PREP 5 MIN COOK 5 MIN SERVES 6

4-ounce tricolor rotini (corkscew) pasta, uncooked
3/4 cup (3-ounce) 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


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 Italian dressing and remaining 5 ingredients, stirring well with a wire whisk.

3. Add vinegar mixture to pasta, mixture, and toss gently. Cover and chill 1 hr.
Toss gently before serving.

PER SERVING (1/2 CUP): 108 CAL, 2.6 G FAT, 0.9 G FIB, 8.2 MG CHOL, 5.8 PROT, 162 MG SOD, 14.9 G CARB
PointsPlus Value: 3


This was somewhat a little different at first (to the taste-buds) but overall it's was very good. We used this salad as a side-dish to our supper meal (BBQ Chicken - on the grill) which was a delicious combination. 
You'll notice from our picture we didn't cubed the cheese, but shredded it instead. (Just because we're so used to shred cheese all the time... lol... next time we'll try the cubed version!)


So yes - this is one we will probably make again! :-)