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.