Recipe: Warm Rotini Salad with Balsamic Vinaigrette

WARM ROTINI SALAD WITH BALSAMIC VINAIGRETTE

8 ounces uncooked rotini
FOR THE VINAIGRETTE:
1/3 cup chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon salt
FOR THE SALAD:
2 cups sliced fresh mushrooms
1 medium yellow bell pepper seeded and cut into strips
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
1/4 cup cubed fresh part-skim mozzarella cheese (1 ounce) (optional)
Salt and freshly ground black pepper (to taste)

Prepare the rotini according to package directions.

Meanwhile, in a small bowl, combine the vinaigrette ingredients. Whisk until well-blended. Set aside.

FOR THE SALAD:
Spray a medium nonstick skillet with nonstick cooking spray. Cook the mushrooms, bell pepper, and garlic, stirring, over medium heat until tender, about 5 minutes.

Add the tomatoes. Cook, stirring constantly, until heated through.

Drain the rotini.

In a large bowl, combine the rotini and vegetable mixture. Add the vinaigrette and cheese, if desired; toss to coat. Season to taste with salt and pepper.

Servings: 4
Adapted from source: Vegetarian Times Low-Fat & Fast