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Italian Pasta Salad

Yield 2 servings.
This main-dish pasta salad is the start of an easy menu. Just add a cup of melon and commercial Italian bread.

Ingredients

  • 1/4 cup sun-dried tomato
  • 1/4 cup hot water
  • 4 ounces tricolor rotini (corkscrew) pasta, uncooked
  • 3/4 cup (3 ounces) cubed part-skim mozzarella cheese
  • 1/2 cup sliced zucchini
  • 2 tablespoons white wine vinegar
  • 2 tablespoons commercial oil-free Italian dressing
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 336
  • caloriesfromfat 0.0 %
  • fat 23 g
  • satfat 4.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.2 g
  • carbohydrate 46.4 g
  • fiber 0.0 g
  • cholesterol 25 mg
  • iron 0.0 mg
  • sodium 595 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.

  2. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Combine tomato, pasta, cheese, and zucchini, tossing gently.

  3. Combine vinegar and remaining ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture, and toss gently. Cover and chill 1 hour. Toss gently before serving.

Cooking Light Light Cooking for Two