Mostaccioli pizza salad
5 Servings
Ingredients
| Quantity | 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 | 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) | ||
Directions
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.