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Home : Diabetic Recipes : Salads

Pasta Salad

Yield: 6 servings
Serving size: 1 cup
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Ingredients

  • 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

Directions

  1. Combine all the ingredients; toss to mix. Chill to blend the flavors. (This salad is even better the second day.)

Nutritional Information (Per Serving)
Calories: 165
Protein: 9 g
Sodium: 355 mg
Cholesterol: 10 mg
Fat: 4 g
Carbohydrates: 22 g
Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes
Author: American Diabetes Association, American Dietetic Association

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