Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
Salad Ingredients:
2 (14. 5 oz. can) white bean	Drained and rinsed. (may use other type of bean)
8 oz. low fat Mozzarella cheese, shredded	For vegan: use vegan mozzarella cheese
16 oz. Rotini pasta	For vegan: use vegan pasta. May use any size pasta
1 cup diced zucchini	Washed, trimmed and diced
1/2 cup diced yellow bell pepper	Washed, trimmed and diced
1/2 cup diced carrot	Washed, peeled and diced
1/2 cup frozen peas	Thawed
1 small red onion	Washed, peeled, and finely chopped. Any onion
2 Tablespoons parsley flakes
1/4 cup parmesan cheese	For vegan: use vegan Parmesan cheese
Dressing:	Or may use light Italian dressing as a sub.
1/4 cup olive oil
1/2 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic	Washed, peeled and minced. Or 2 t. garlic powder
black pepper and salt	To taste.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to package directions.
2	Drain and rinse with cold water.
3	Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
4	Whisk together dressing ingredients in a small bowl.
5	Pour over salad and mix well.
6	Refrigerate at least 10 minutes for flavors to blend before serving.
7	Serve with grated Parmesan cheese, if desired.
8	Serve chilled.