Italian Pasta Salad


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

Zucchini Tots
Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added