Diabetic Recipes
Garden Pasta Salad
Who can resist a creamy pasta and vegetable salad. Use your favorite vegetables in place of those suggested in the recipe if you like!
Yield: 10 servings
31% less calories than the traditional recipe
Ingredients
- 1 pound penne or medium pasta shells, cooked, drained, cooled
- 1 large yellow or red bell pepper, sliced
- 1/2 cup fresh or frozen peas, cooked
- 1/2 cup sliced green onions
- 1/2 cup blanched sugar snap peas
- 1/2 cup sliced carrots
- 1/2 cup fat-free mayonnaise
- 1/2 cup red wine vinegar
- 1/4 cup fat-free milk
- 1/4 cup minced fresh parsley
- 3 tablespoons Equal Spoonful*
- 2 teaspoons drained green peppercorns, crushed (optional)
- Salt and pepper, to taste
Instructions
- Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl.
- Blend mayonnaise vinegar, milk, parsley, Equal and peppercorns, if desired.
- Stir dressing into salad mixture. Season to taste with salt and pepper.
- Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Notes
* May substitute 4 packets Equal sweetener
Nutrition
Per serving: 196 calories, 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodium
Exchanges: 2 vegetable, 2 starch
Attribution
Recipe and photo credit: Equal Sweetener