Blue Cheese Pasta Salad

From:  Bethany Tuft

Salad
8 oz. (3 cups) spiral pasta
3 cups sliced/diced zucchini
6-8 Italian plum tomatoes; sliced
2 C. fresh mushrooms
4 T. chopped red OR green onions

Dressing
2 C. reduced calorie Italian salad dressing (try to find a tomato-based one)
6 T. chopped fresh basil
2 T. crumbled blue cheese
1/4 tsp. course ground pepper

Shredded Parmesan cheese for garnishing.

1. Cook pasta according to package
2. In a large bowl combine zucchini, tomatoes, mushrooms, and onion
3. Drain pasta and rinse in cold water.  Drain well.  Add to vegetable mixture.
4. In a blender, combine all dressing ingredients and blend until well mixed.  
5. Pour over salad and toss gently. 
6. Garnish with basil leaves and Parmesan cheese.
7. Serve immediately or cover and refrigerate.