Roasted Tomato And Mozzarella Pasta Salad
|Corkscrew pasta||8 Ounce, uncooked (3 Cups)|
|Roasted tomatoes||3 Cup (48 tbs) (Fresh)|
|Green bell pepper||1 Cup (16 tbs), cut in 1/2 inch pieces|
|Nonfat mozzarella cheese||4 Ounce, cut into 1/2 inch pieces (3/4 Cup)|
|Chopped mild red onion||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Fat free vinaigrette salad dressing||1⁄3 Cup (5.33 tbs) (From Bottle)|
Cook pasta according to package directions; rinse and drain; place in large bowl.
Cut roasted fresh tomatoes into chunks; add to pasta along with green pepper, mozzarella cheese, onion, salt and black pepper.
Pour salad dressing over all; toss to coat.