Italian Pasta Salad

• 1/4 cup sun-dried tomato
• 1/4 cup hot water
• 4 ounces tricolor rotini (corkscrew) pasta, uncooked
• 3/4 cup (3 ounces) cubed part-skim mozzarella cheese
• 1/2 cup sliced zucchini
• 2 tablespoons white wine vinegar
• 2 tablespoons commercial oil-free Italian dressing
• 3/4 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pepper

1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Combine tomato, pasta, cheese, and zucchini, tossing gently.
3. Combine vinegar and remaining ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture, and toss gently. Cover and chill 1 hour. Toss gently before serving.

tomato, hot water, rotini, mozzarella cheese, zucchini, white wine vinegar, commercial oil, garlic, sugar, mustard, pepper

Taken from www.myrecipes.com/recipe/italian-pasta-salad (may not work)