2007 Veggie Pasta Salad

By boandozzy

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Veggie Pasta Salad in Light & Tasty August/September 2006, p26

Ingredients

• 8 ounces uncooked tricolor spiral pasta
• 3 small tomatoes, chopped
• 1 cup thinly sliced green onions
• 1 cup each chopped celery, sweet red pepper, zucchini and carrots
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.

Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.