Italian Pasta Salad

Ingredients:

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 such as Splenda
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Method:

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.
3. Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently.
4. Cover and chill 1 hr. Toss gently before serving.