Whenever I make a pasta recipe I have leftover pasta.
This week I had tomato, fresh roasted bell peppers and mozzarella cheese. I waste nothing, so I decided to make a light pasta salad.
The roasted peppers really add a wonderful color and flavor.
1 ea Roma tomato, chopped
2 cups whole wheat pasta, cooked and drained
½ cup roasted red peppers, chopped
1 tablespoon parsley, chopped
¼ cup red onion, chopped
¼ cup light Italian salad dressing
2 ounces mozzarella cheese
Toss ingredients and serve.