Primavera Pasta Salad

• 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

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

salt, fresh broccoli florets, mozzarella cheese, cucumber, red bell pepper, purple onion, cherry tomatoes, green onion, fresh parsley, fresh basil, white wine vinegar, pepper, oregano, dry mustard, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505999 (may not work)