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Italian Pasta Salad


Thursday, January 01, 2004
Italian/Appetizers-Side Dish
12 servings, approximately 1 cup each
1 pkg. (16 oz.) rotini pasta
1 can (8 oz.) tomato sauce with roasted garlic
1 C. fat-free Italian dressing
2 T. fresh chopped basil
1 T. fresh oregano leaves
1 pint cherry or grape tomatoes, halved or 5-6 roma tomatoes diced
2 cucumbers, chopped
1 red onion, chopped
1 can (2.25 oz.) sliced black olives, drained.
Cook pasta according to package directions without added fat or salt. Drain and rinse with cold water, set aside. In a large bowl combine tomato sauce, dressing, basil and oregano. Add tomatoes, cucumber, onion and olives. Stir until coated. Add pasta and gently toss. Refrigerate at least 2 hours.
Nutrition Facts:
178 calories, 36g carbohydrate, 5.7g protein, 1.5g fat, 0.2g saturated fat, 0mg cholesterol, 325mg sodium, 2.1g dietary fiber. Exchanges per serving: 2 starch, 1/2 vegetable
Rachel Cly, Siegfried Health Club, St. John Medical Center

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