Pasta Salad
Source of Recipe
"The New Family Cookbook for People with Diabetes"
Pasta Salad
Plan ahead�needs time to chill the longer the better.
Yield: 6 servings (6 cups total)
- 3 cups cooked tricolor spiral pasta (1-1/2 cups dry)�OR�3 cups other cooked pasta
- 1 large ripe tomato, cored, seeded, and chopped
- 1 medium green bell pepper, cored, seeded, and chopped
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
- 1/2 cup black olives, drained and sliced
- 1/2 cup prepared fat-free Italian or Parmesan-pepper dressing
Combine all the ingredients; toss to mix. Chill to blend the flavors. (This salad is even better the second day.)
One 1-cup serving equals: Calories: 165, Fat: 4 g, Cholesterol: 10 mg, Sodium: 355 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 9 g ++++ Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat ++++WWP: 3
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