Italian Pasta Salad

Ingredients

• 0.5 teaspoon dijon mustard 
• 0.8 teaspoon garlic minced
• 2 tablespoons commercial oil-free dressing italian
• 3 ounces part-skim mozzarella cheese cubed
• 0.3 teaspoon pepper 
• 4 ounces tricolor rotini pasta uncooked (corkscrew)
• 0.5 teaspoon sugar 
• 0.3 cup sun-dried tomato 
• 0.3 cup water hot
• 2 tablespoons citrus champagne vinegar 
• 0.5 cup zucchini sliced

Equipment

• bowl
• whisk

Directions

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