Italian Pasta Salad

4 ounces tricolor rotini (corkscrew) pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.

Combine Italian dressing and remaining 5 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.

Makes 6 (1/2 cup) servings.

Per serving: cal 108, fat 2.6g, sat fat 1.5g, fib 0.9g, chol 8.2mg, prot 5.8g, sod 162mg, carb 14.9 g

Exchanges: 1 starch

2 WW points per serving