Italian Pasta Salad

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

Yield:

2 servings.

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

Cooking Light Light Cooking for Two

January 1995