Primavera Pasta Salad - cooking recipe

Ingredients

2 c. cooked tricolor rotelli, cooked without salt or fat
2 c. fresh broccoli florets
3/4 c. (4 oz.) cubed part-skim Mozzarella cheese
3/4 c. cucumber slices, peeled, seeded and halved (about 1 cuke)
3/4 c. red bell pepper, diced (about 1 medium)
1/2 c. purple onion, diced
6 small cherry tomatoes, quartered
2 Tbsp. green onion, chopped
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, chopped
1/4 c. white wine vinegar
1 tsp. pepper
1 tsp. dried whole oregano
1 tsp. dry mustard
2 cloves garlic, minced

Preparation

Combine first 10 ingredients in a large bowl, tossing gently. Combine vinegar and remaining ingredients in a jar. Cover lightly and shake vigorously.
Pour over pasta mixture.
Toss well to coat.
Let stand at room temperature one hour to blend flavors. Cover and chill one hour.
Yields 6 servings.