Pizza Pasta Salad

By BlueSchmoo

Nutritional Analysis: One serving (1 cup) equals 255 calories, 11 g fat (5 g saturated fat), 26 mg cholesterol, 403 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat

Ingredients

• 7 (3 1/2)
• 8 ounces uncooked spiral pasta (4 Oz)
• 1/2 teaspoon cornstarch (1/4 tsp)
• 1/3 cup water (2 Tbsp + 2 1/2 tsp)
• 1/4 cup Parmesan cheese (2 Tbsp)
• 1/2 cup red wine vinegar (1/4 Cup)
• 2 tablespoons Extra Virgin Olive Oil (1 Tbsp)
• 1 teaspoon dried oregano (1/2 tsp)
• 1/2 teaspoon salt (1/4 tsp)
• 1/2 teaspoon garlic powder (1/4 tsp)
• 1/8 teaspoon pepper (pinch)
• 1-1/2 cups halved cherry tomatoes (3/4 Cup)
• 3/4 cup shredded reduced-fat cheddar cheese (1/4 Cup + 2 Tbsp)
• 3/4 cup shredded part-skim mozzarella cheese (1/4 Cup + 2 Tbsp)
• 1/2 cup sliced green onions (1/4 Cup)
• 1/2 cup sliced turkey pepperoni (about 1-1/2 ounces) (1/4 Cup .75 Oz)

Details

Servings 7

Preparation

Step 1

Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water
In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 7 (3 1/2)servings.