3 C (8oz.) uncooked vegetable rotini (corkscrew pasta)
1-1/2 C (1/4-inch-thick) slices zucchini
1-1/4 C yellow bell pepper strips
1 C drained canned quartered artichoke hearts
1/2 C (2oz.) cubed part-skim mozzarella cheese
1/2 C grape or cherry tomatoes, halved
1/4 C reduced-fat Greek or Italian dressing
1/4 C sliced ripe olives
34 slices turkey pepperoni, cut into strips (about 2 ounces)
Instructions:
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine. (serving size: 1-1/2 cups).