1/4 cup red wine vinegar |
1 tablespoon olive oil |
3/4 teaspoon freshly ground pepper |
1/2 teaspoon salt |
3 cloves garlic, minced |
5 cups chopped ripe tomato (about 5 medium) |
1/2 cup finely chopped purple onion |
4 cups whole wheat rotini (corkscrew pasta), uncooked |
1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices |
1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices |
olive-oil flavored vegetable cooking spray |
10 ounce part-skim mozzarella cheese, cubed |
3/4 cup coarsely chopped fresh basil |
3 tablespoons sliced ripe olives |
