Brown-bagging it

Pack this in your lunchbox, and you’ll almost think you traveled to Mexico on your lunch break.

Summer Mexican Pasta Salad

2 cups cooked rotini pasta, rinsed and drained

1 cup unpeeled and diced fresh tomatoes

1/2 cup chopped green bell pepper

1/2 cup chopped red pepper

3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese

1/2 cup fat-free Catalina Dressing

2 tablespoons fat-free mayonnaise

1 teaspoon dried parsley flakes

1 teaspoon chili seasoning

In a large bowl, combine rotini pasta, tomato, green pepper, onion and Cheddar cheese. In a small bowl, combine Catalina dressing, mayonnaise, parsley flakes and chili seasoning. Add dressing mixture to pasta mixture.

Toss gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Makes 4 (1 cup) servings.

• Each serving equals: 220 calories, 4 g fat, 10 g protein, 36 g carb., 603 mg sodium, 3 g fiber; Diabetic Exchanges: 1- 1/2 Starch, 1 Meat, 1 Vegetable.