| 7 ounces | Pasta (rosettes), cooked, rinsed with cold water and drained |
| 8 ounces | Mozzarella cheese or smoked mozzarella, cut into 2-inch strips |
| 1 cup | Cherry tomatoes, quartered |
| 1 | Yellow bell pepper, cut into 2-inch strips |
| 1 | Zucchini, cut into 2-inch strips |
| 1/2 cup | Corn oil |
| 3 tbsp | White wine vinegar |
| 2 tbsp | Chopped fresh basil |
| 1 clove | Garlic, minced or pressed |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
In large bowl, toss rosettes, cheese, tomatoes, yellow bell pepper and zucchini. In small bowl, stir corn oil, vinegar, basil, garlic, salt and black pepper until well mixed. Pour over pasta and vegetables; toss to coat well. Cover; refrigerate several hours. Makes 12 servings.