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Ingredients
- 3 cups (8 oz) rotelle (corkscrew) pasta, uncooked
- 3 cups roasted fresh tomatoes (see recipe)
- 1 cup 1/2 inch pieces green bell peppers
- 4 oz. mozzarella cheese or string cheese, cut in 1/2 inch pieces
- 4 oz. cheddar cheese, cut in 1/2 inch pieces
- 1/4 cup chopped mild red onion
- 1/3 cup frozen peas, thawed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup red wine vinaigrette salad dressing
Directions
- Cook pasta; drain, rinse and drain again.
- Place in a large bowl.
- Cut roasted fresh tomatoes in chunks; add to pasta along with green pepper, mozzarella, onion, peas, salt and pepper.
- Pour on salad dressing; toss to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 72 | 33% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 319mg | 13% |
| Potassium 228mg | 7% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.84g | 2% |
| Protein 11.7g | 19% |
