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Categories:
tomato hot water rotini Mozzarella cheese zucchini white wine vinegar commercial oil garlic sugar mustard pepper
Viewed: 61 - Published at: 7 years agoIngredients
- 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
Method
- 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.
