Recipe for Vegetable Medley Pasta Salad

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Yield:

Ingredients:

Amount	Ingredient
1 med	zucchini abt 5 oz, Cut Into Thin Strips
12 x	cherry tomatoes halved
1/4 cup	sliced pitted ripe olives
2 x	Cloves garlic minced
1/2 tbl	minced fresh oregano or 1/2 Teaspoon Crushed - Dried
1/2 tbl	minced fresh basil or 1/2 Teaspoon Crushed Dried Basil
1/4 cup	chopped fresh parsley flat-leaf
1/4 tsp	salt (optional)
1/8 tsp	freshly ground pepper
1/2 cup	plain nonfat yogurt
2 tsp	olive oil
6 oz	rotini (little corkscrews)

Instructions:

Instructions: In a large bowl, combine all ingredients except pasta and lettuce. Toss, mixing well. Cover and let stand at room temperature for 1 hour.

In a large saucepan of boiling water, cook pasta for 8 to 10 minutes, until tender. Drain well. Add to vegetable mixture; mix lightly until well coated. Line a salad bowl or serving platter with lettuce; mound salad on lettuce. Chill until ready to serve.

(Makes 12 servings)

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