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Little Italy Pasta Salad

Prep: 20 minutes plus chilling • Cook: 10 minutes • Serves: 8

1 box (14.5 ounces) white fiber-enriched rotini pasta
15 grape tomatoes, each cut in half (1 cup)
4 ounces Genoa salami and/or lower sodium ham,
cut into 1/2-inch pieces
4 ounces provolone cheese, cut into 1/2-inch pieces
1/2 medium English cucumber, halved lengthwise
and sliced 1/4-inch thick
2 cups loosely packed spinach leaves, sliced (about 1 cup)
1/2 cup drained mild banana pepper rings
1/3 cup Italian salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.

2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

Approximate nutritional values per serving: 330 Calories, 14g Fat (38% of total calories), 5g Saturated Fat (14% of total calories), 21mg Cholesterol, 659mg Sodium, 43g Carbohydrates, 6g Fiber, 13g Protein

Dietary Exchanges: 3 Starch; 2 Protein; 2-1/2 Fat