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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 0.0%
  • Fat: 23g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.2g
  • Carbohydrate: 46.4g
  • Fiber: 0.0g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 595mg
  • Calcium: 0.0mg


  • 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


  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.
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