Tasty Tuesday: Makeover Pizza Pasta Salad

The boys and I LOVE this pasta salad! It is a favorite of mine to make for family functions. I originally found it in an issue of Light & Tasty, a cooking magazine I used to subscribe to. It can also be found here, (along with the nutritional analysis) on the Taste of Home website.

Makeover Pizza Pasta Salad

8 ounces uncooked spiral pasta
1/2 teaspoon cornstarch

1/3 cup water
1/4 Parmesan cheese

1/4 cup red wine vinegar or cider vinegar

2 tablespoons olive or canola oil

1 teaspoon dried oregano

1/2 teaspoon salt
1/2 teaspoon garlic powder

1/8 teaspoon pepper

1-1/2 cups halved cherry tomatoes

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup shredded part-skim mozzarella cheese

1/2 cup sliced green onions

1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)

Cook pasta according to package directions. Meanwhile, 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; mix well. 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. Yield: 7 servings.

Note: Instead of green onions, I substitute 1 medium green pepper, chopped. I also omit the cheddar cheese and only use mozzarella. Although the recipe says to serve chilled, I prefer this salad to be warm. The flavors seem to be stronger and it is not as dry as when it is cold.