Tuesday, June 28, 2016

{soups-salads-and-salad-dressings} Corn Pasta Salad (Diabetic Exchanges)

 

Corn Pasta Salad

http://www.tasteofhome.com/recipes/corn-pasta-salad


After tasting this chilled salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, crunchy corn, red onion and green pepper to give the zippy potluck pleaser plenty of color. —Bernice Morris, Marshfield, Missouri

TOTAL TIME: Prep: 20 minutes + chilling YIELD: 10 servings

Ingredients

·                                 2 cups cooked tricolor spiral pasta

·                                 1 package (16 ounces) frozen corn, thawed

·                                 1 cup chopped celery

·                                 1 medium green pepper, chopped

·                                 1 cup chopped seeded tomatoes

·                                 1/2 cup diced pimientos

·                                 1/2 cup chopped red onion

·                                 1 cup picante sauce

·                                 2 tablespoons canola oil

·                                 1 tablespoon lemon juice

·                                 1 garlic clove, minced

·                                 1 tablespoon sugar

·                                 1/2 teaspoon salt

Directions

·                                 1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

·                                 2. Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.

Nutritional Facts

3/4 cup: 133 calories, 3g fat (0.550g saturated fat), 0 mg cholesterol, 301 mg sodium, 24g carbohydrate (0g sugars, 3g fiber), 3g protein

Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat

 

 

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