Festive Pasta Salad

Recipe Ingredients

2 2/3 cups	631ml	Tricolor fusilli
8		Sun-dried tomato halves - (not oil-packed)
1/2 cup	118ml	Boiling water
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Extra-virgin olive oil
2		Garlic cloves - minced
1 teaspoon	5ml	Dried basil
1/4 teaspoon	1.3ml	Coarsely-ground black pepper
1 teaspoon	5ml	Zucchini - diced (medium)
1		Red bell pepper - seeded and diced
4		Scallions - sliced
1/3 cup	48g / 1.7oz	Diced reduced-fat sharp cheddar cheese

Recipe Instructions

Cook the pasta according to package directions. Drain and rinse under cold running water.

In a small bowl, combine the tomatoes and boiling water; let soak 5 minutes. Drain, squeezing out any excess water, and chop.

In a large bowl, combine the vinegar, oil, garlic, basil and black pepper. Add the pasta, tomatoes, zucchini, bell pepper, scallions and cheese; toss to coat. Refrigerate, covered, until chilled, at least 1 hour.

This recipe yields 4 servings.

Per Serving: 287 Calories, 5 g Total Fat, 2 g Saturated Fat, 7 mg Cholesterol, 105 mg Sodium, 49 g Total Carbohydrate, 4 g Dietary Fiber, 12 g Protein, 126 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables, 1 Fat.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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