|1½ cup||Uncooked mostaccioli pasta|
|3 tablespoons||White vinegar|
|1 tablespoon||Olive oil|
|¾ teaspoon||Dried Italian seasoning|
|2||Garlic cloves, crushed|
|1 cup||Presliced mushrooms|
|¾ cup||Cherry tomatoes, halved|
|½ cup||Chopped green bell pepper|
|½ cup||Shredded part-skim mozzarella cheese, (2 ounces)|
|Cherry tomatoes, (optional)|
Cook pasta according to the package directions, omitting salt and fat.
Drain and set aside.
Combine the vinegar and next 6 ingredients (vinegar through garlic) in a medium bowl, stirring with a wire whisk until blended. Add pasta, mushrooms, tomato halves, bell pepper, and cheese; toss gently to coat.
Cover and chill. Yield: 5 servings (serving size: 1 cup).
Per serving: 187 Calories; 5g Fat (25% calories from fat); 8g Protein; 27g Carbohydrate; 6mg Cholesterol; 172mg Sodium Serving Ideas : Garnish with cherry tomatoes, if desired.
Recipe by: Cooking Light, June 1995, page 106 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.
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