ITALIAN-STYLE PASTA SALAD

1 Cup sliced fresh mushrooms
5 Roma tomatoes, coarsely chopped (1½ cups)
1 Large peeled or unpeeled cucumber, coarsely chopped (1½ cups)
1 Medium red onion, chopped (½ cup)
1 Can (2 ¼ ounces) sliced ripe olives, drained
1 Package (16 ounces) wagon wheel pasta or rotini pasta
1 Can (8 ounces) tomato sauce
1 Cup reduced-fat Italian dressing
1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 Tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves

Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss. Cover and refrigerate at least 2 hours.

Serving size: 1 Cup (about 1/12 of salad)
Calories: 190
Fat: 4 g
Cholesterol: 0 mg
Carbohydrate: 35 g
Protein: 6 g
Sodium: 300 mg

TIP: This can easily become a main dish. Just stir in leftover cooked meat (any kind), or a can of drained, rinsed beans (any kind).

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