Pizza Pasta Salad

Norris had football camp for SIX hours a day every day last week. The night practices are from 7-9, which makes for either a lonely or a late dinner, and being gone from 7-11 each morning means a hungry husband when he gets home! I made this to keep in the fridge, but I stole a few bites..really yummy! It would be perfect to bring to a potluck type event, and I think kids would really like it (maybe leave out the spice for them!)

I adapted this from Taste of Home Comfort Food Diet cookbook/magazine, from the Taste of Home Test Kitchen.

Pizza Pasta Salad

8 oz uncooked whole wheat or multigrain spiral pasta

1/2 teaspoon cornstarch

1/3 cup water

1/4 cup Parmesan cheese

1/4 cup red wine vinegar

3 T olive oil

1 t dried oregano

1 t dried basil

1/2 t dried marjoram

1/2 t dried red chili flakes (optional)

1/2 teaspoon salt

1/2 teaspooon garlic powder

1/4 teaspoon pepper

1 1/2 cups halved cherry tomatoes (left out)

1/2 cup shredded reduced fat cheddar cheese

1/2 cup shredded part skim mozzarella

1/2 cup sliced green onions (left out)

1/2 cup sliced turkey pepperoni, coarsely chopped

1 can mushrooms, or about 7 mushrooms, sliced (yeah I used canned mushrooms, don't judge--I am trying to clean out the cupboards!)

Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth Bring to a boil; cook and stir for 1-2 minutse or until thickened. Remove from the heat; stir in Parmesan, vinegar, oil, and seasonings. Drain pasta and rinse in cold water. In a large bowl, combine the remaining ingredeitns. Add pasta and dressing; toss to coat. Cover and refrigerate at least 1 hour before serving.