Italian Pasta Salad

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  • (4 oz) tricolor rotini (corkscrew) pasta, uncooked
  • 3/4 cup 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
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground black pepper


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

2. Combine Italian dressing and remaining 5 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.

Yield: 6 Servings | Serving Size: 1/2 cup per serving

Nutritional Information:

PointsPlus= 3 | Smartpoints: 3

Calories 108, Fat 2.6g, Fiber 0.9g, Protein 5.8g, Sodium 162mg,
Carbs 14.9g

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