Marinated Pasta Salad

8 oz. / 227 g Uncooked Mostaccioli (Penne) or Other Tube-Shaped Pasta
1/2 Green Pepper, coarsely chopped
2 Large Carrots, coarsely chopped
1/2 Cup / 125 mL Coarsely Chopped Onion
1/2 Cucumber, coarsely chopped
8 oz. / 227 g Cubed Reduced-Fat Monterey Jack or Cheddar Cheese
1 Cup / 250 mL Sugar
3/4 Cup / 180 mL White Vinegar
1/4 Cup / 60 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Italian Seasoning
1/2 teas. / 2.5 mL Watkins Garlic Granules
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1/4 teas. / 1.2 mL Watkins Black Pepper

Cook pasta according to package directions; drain and rinse with cold water; drain well. Place pasta, green pepper and next four ingredients in large bowl. In smaller bowl, combine sugar and remaining ingredients; mix well. Pour over pasta and vegetables and toss to coat. Refrigerate at least 2 hours or overnight to allow flavors to develop. Makes 8 servings.

Nutritional Information Per Serving:
Calories 360, Protein 13g, Carbohydrates 51g, Sodium 140mg, Fat 12g, Saturated Fat 4g, Cholesterol 20mg, Dietary Fiber 2g

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