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Italian Pasta Salad

4 ounces tricolor rotini (corkscrew) pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute
1/2 teaspoon Dijon mustard
1/4 teaspoon pepperCook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.Combine Italian dressing and remaining 5 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.Makes 6 (1/2 cup) servings.Per serving: cal 108, fat 2.6g, sat fat 1.5g, fib 0.9g, chol 8.2mg, prot 5.8g, sod 162mg, carb 14.9 gExchanges: 1 starch2 WW points per serving

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