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.