Pasta Pesto Salad
|Uncooked dried tri-color rotini pasta||4 Ounce (1 1/2 Cups)|
|Cherry tomato||1 Cup (16 tbs), halves|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Red onion slices||1⁄2 Cup (8 tbs), cut in half (Sliced Thinly)|
|Bell pepper pieces||1⁄2 Cup (8 tbs) (Green Variety)|
|Bell pepper pieces||1⁄2 Cup (8 tbs) (Red Variety)|
|Reduced fat mozzarella cheese slice||1⁄2 Pound, cubed 1/2-inch (Alpine Lace Deli , 1/2 Inch Thick)|
|Chopped basil||1 Tablespoon (Fresh)|
|Fat free italian salad dressing||1⁄3 Cup (5.33 tbs)|
|Lettuce leaves||6 (If Desired)|
Cook pasta according to package directions. Rinse with cold water. Drain.
Meanwhile, combine all remaining ingredients except dressing and lettuce in large bowl. Add cooked pasta and dressing; toss to coat well. Cover; refrigerate at least 1 hour. Serve on lettuce, if desired.