Vegetable Pasta Salad

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Oxmoor House


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1/4 cup red wine vinegar

1 tablespoon olive oil

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

3 cloves garlic, minced

5 cups chopped ripe tomato (about 5 medium)

1/2 cup finely chopped purple onion

4 cups whole wheat rotini (corkscrew pasta), uncooked

1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices

1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices

Olive-oil flavored vegetable cooking spray

10 ounce part-skim mozzarella cheese, cubed

3/4 cup coarsely chopped fresh basil

3 tablespoons sliced ripe olives

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