Low-Fat Summer Pasta Salad

• 1 lb. pasta (your choice)
• 1 large red onion, diced
• 1 large zucchini, diced
• 5 to 6 Roma tomatoes, diced
• 1 can black pitted olives, sliced
• 2 green peppers, seeded and diced
• 4 celery stalks, sliced
• 2 large carrots, sliced
• 1 bunch fresh parsley, chopped
• 1 c. walnuts, sunflower seeds or sesame seed
• 1 c. olive oil
• 1/2 c. wine vinegar
• 1 Tbsp. basil, oregano, rosemary, marjoram, garlic
• pinch of pepper
• pinch of salt

1. Cook pasta until it is al dente.
2. Drain pasta and run under cold water.
3. In a large bowl, combine all ingredients.
4. Toss until well mixed.
5. Chill in refrigerator until ready to serve.
6. Less than 1 gram fat per serving.

pasta, red onion, zucchini, tomatoes, black pitted olives, green peppers, celery stalks, carrots, parsley, walnuts, olive oil, wine vinegar, basil, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541253 (may not work)