Pasta Salad

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.)

Recipe Yield: Yield: 6 servings Serving size: 1 cup

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes

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