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Vegetable Pasta Salad

Yield 9 (2-cup) servings.
Make Ahead

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 5 cups chopped ripe tomato (about 5 medium)
  • 1/2 cup finely chopped purple onion
  • 4 cups whole wheat rotini (corkscrew pasta), uncooked
  • 1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices
  • Olive-oil flavored vegetable cooking spray
  • 10 ounce part-skim mozzarella cheese, cubed
  • 3/4 cup coarsely chopped fresh basil
  • 3 tablespoons sliced ripe olives

Nutrition Information

  • calories 249
  • caloriesfromfat 29 %
  • fat 8 g
  • satfat 3.5 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 13.6 g
  • carbohydrate 32.3 g
  • fiber 0.0 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 314 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl; stir well. Add tomato and onion. Set aside.

  2. Cook pasta according to package directions; drain and add to tomato mixture. Toss well; cover and set aside.

  3. Arrange zucchini and squash slices on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.

  4. Cut zucchini and squash into 1-inch pieces. Add zucchini, squash, cheese, basil, and olives to pasta mixture; toss well. Cover and chill thoroughly.

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