Wednesday, July 16, 2014

{soups-salads-and-salad-dressings} Veggie Pasta Salad Recipe

 

Veggie Pasta Salad Recipe



Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.


 Healthy 
 Diabetic Exchange



TOTAL TIME: Prep: 20 min. 
Cook: 15 min. + chilling 
MAKES: 10 servings


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



Directions

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.



Nutritional Facts

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



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










             Beth Layman  :)


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