Whole grain rotini with no-cook tomato sauce

By [e-mail]

Ingredients

• 3 1/2 C diced & seeded ripe tomatoes
• 1 bunch scallions,thinly sliced
• 2 T capers, rinsed
• 2 T chopped basil
• 2 T chopped oregano
• 1 clove minced garlic
• 1/4 C balsamic vinegar
• 1/4 C olive oil
• 1/4 C diced fresh provolone
• Salt & pepper
• 12 oz. whole grain rotini

Details

Servings 6

Preparation

Step 1

In large bowl, combine tomatoes, scallions, capers, basil, oregano & garlic. Toss well, then add vinegar, oil & provolone. Toss again to mix. Season with salt & pepper. Refrigerate 30min.
Cook pasta; drain & add to sauce immediately.
370 Cal.