• 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


  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

Nutritional Information Per Serving:

Calories: 165
Fat: 4 grams
Sodium: 355 milligrams
Cholesterol: 10 milligrams
Protein: 9 grams
Carbohydrates: 22 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1-1/2 Starch, 1 Vegetable, 1/2 Fat

Book Title: The New Family Cookbook for People with Diabetes

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