Mostaccioli pizza salad

Yield: 5 Servings

Measure Ingredient
1½ cup Uncooked mostaccioli pasta
3 tablespoons White vinegar
2 tablespoons Water
1 tablespoon Olive oil
¾ teaspoon Dried Italian seasoning
¼ teaspoon Salt
¼ teaspoon Pepper
2 \N 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)
\N \N 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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