This remake of a recipe cuts the fat in half, reduced the calories and cholesterol by a third and reduce the sodium by a fifth. Yet there's still plenty of flavor in this dish to please your family's palate.—Taste of Home Test Kitchen, Greendale, Wisconsin
Ingredients
- 8 ounces uncooked spiral pasta
- 1/2 teaspoon cornstarch
- 1/3 cup water
- 1/4 cup Parmesan cheese
- 1/2 cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1-1/2 cups halved cherry tomatoes
- 3/4 cup shredded reduced-fat cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup sliced green onions
- 1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)
Directions
- Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water
- In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Loading Popular in the Community
