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Pasta-Vegetable Salad




Source of Recipe


Marla


List of Ingredients




Diabetic Pasta-Vegetable Salad


- 2 tablespoons cider vinegar
- 2 tablespoons tomato sauce
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon dried marjoram leaves
- 1/4 teaspoon basil
- 1/4 teaspoon salt, or to taste (optional)
- 1 cup uncooked penne or similarly shaped pasta
- 1 large tomato, cubed
- 1 small zucchini, cubed
- 1 medium red or yellow pepper, seeded and chopped
- 1 cup broccoli or cauliflower florets



Recipe




In a serving bowl, combine the vinegar and tomato sauce.
Stir to mix well. Stir in the sugar, oil, garlic, marjoram,
basil, and salt (if desired). Set aside.

Meanwhile, add the tomatoes, zucchini, pepper and broccoli
to the bowl with the dressing. Stir to mix well. Stir in the
pasta. Serve immediately, or cover and refrigerate 1 hour or
up to 36 hours before serving. Stir before serving.

Yield: 16 servings


Nutritional Information Per Serving (1/2 cup):
Calories: 44, Fat: 2 g, Cholesterol: 0 mg, Sodium: 14 mg,
Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch