Italian Pasta Salad
Recipe from Diabetic Living

A simple red wine vinegar dressing makes this pasta salad side dish lower in fat and calories than most deli pasta salads.


Italian Pasta Salad

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Ingredients
  • 4  ounces
    dried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)
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  • 1  cup
    fresh sugar snap peas (4 ounces), trimmed
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  • 1/2  cup
    chopped red sweet pepper
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  • 1/4  cup
    shredded fresh basil*
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  • 2  tablespoons
    pitted nioise olives or pitted ripe olives, quartered
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  • 2  tablespoons
    red wine vinegar
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  • 2  tablespoons
    olive oil
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  • 1  clove
    garlic, minced
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  • 1/8  teaspoon
    salt
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  •   Dash
    ground black pepper
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Directions
1.
Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside.
2.
For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Makes 6 (1/2-cup) servings.

Chef Tip
You can use assorted sweet peppers for color and flavor. Be sure to remove all seeds and the inside "rib" before you dice. You can also grill the peppers, if you'd like a more "smoky" flavor.

Chef Tip
You can use an assortment of olives or one in particular. Make sure they are pitted. Again, use the best olives that are available to complement your salad.

Chef Tip
A quick way to shred (chiffonade) fresh basil is to stack several leaves on top of each other and roll the leaves up like a cigar. Starting at one end, use a sharp knife to cut crosswise into slices.
Nutrition information
Calories 118, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 16 g, Fiber 2 g, Protein 3 g. Exchanges: Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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Greek Pasta Salad

The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.

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