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
- 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
Fat: 4 grams
Sodium: 355 miligrams
Cholesterol: 10 miligrams
Protein: 9 grams
Carbohydrates: 22 grams
Diabetic Exchanges
1-1/2 Starch, 1 Vegetable, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes