1 lb. tri-color rotelle pasta, cooked and drained
3/4 c. red bell peppers, cut into 2-inch julienne strips
3/4 c. zucchini
3/4 c. diced black olives
1/3 c. artichoke hearts (drain marinade liquid and dice)

FOR THE DRESSING:

1 c. low fat cottage cheese
2 tbsp. grated Parmesan cheese
2 tbsp. apple juice
2 tbsp. cider vinegar
1 tsp. Dijon mustard
1 clove garlic
1/4 tsp. salt, black pepper
2 green onions

After pasta is done, drain in a colander; rinse well under cold water and transfer to a large bowl. Add red bell peppers, zucchini, black olives and artichoke hearts.

To make a dressing, in a food processor combine cottage cheese, Parmesan, apple juice, vinegar, mustard, garlic salt and pepper until smooth. Pour dressing over pasta and toss to coat. Cover and chill for 3 1/2 hours. Garnish with green onion.