Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 8 ounces spaghetti, cooked, cooled to room temperature 1 pound plum tomatoes, seeded, chopped 3/4 cup cubed reduced-fat mozzarella cheese 3 tablespoons finely chopped parsley garlic vinaigrette 3 tablespoons red wine vinegar 2 tablespoons olive oil 3 cloves garlic, minced 1/4 teaspoon salt 1/8 pepper combine spaghetti, tomatoes, cheese, and herbs in salad bowl; pour garlic vinaigrette over the pasta and toss. Quote Link to comment Share on other sites More sharing options...
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