Dressing: 1/4 cup olive oil
1/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon black pepper
Salad: 2 cups rotini pasta — uncooked
1 1/2 cups frozen broccoli cuts — thawed
8 ounces fat-free mozzarella cheese — shredded
1/2 cup onions — chopped
1/2 cup bell peppers — chopped
To prepare dressing, combine oil, vinegar, sugar, basil, oregano, and black pepper in a tight-fitting jar with lid. Shake well and set aside. Cook rotini according to package directions. Rinse with cold water and drain. To prepare salad, combine rotini, broccoli cuts, cheese, onions, and bell peppers in a mixing bowl. Mix well. Gently stir dressing into salad. Cover and refrigerate two hours.