Ingredients:
8 oz. uncooked spiral pasta
1/2 tsp. cornstarch
1/3 c. water
1/4 c. Parmesan cheese
1/2 c. red wine vinegar
2 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
1-1/2 c. halved cherry tomatoes
3/4 c. shredded reduced-fat cheddar cheese
3/4 c. shredded part-skim mozzarella cheese
1/2 c. sliced green onions
1/2 c. sliced turkey pepperoni (about 1 1/2 ounces)
8 oz. uncooked spiral pasta
1/2 tsp. cornstarch
1/3 c. water
1/4 c. Parmesan cheese
1/2 c. red wine vinegar
2 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
1-1/2 c. halved cherry tomatoes
3/4 c. shredded reduced-fat cheddar cheese
3/4 c. shredded part-skim mozzarella cheese
1/2 c. sliced green onions
1/2 c. 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.
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