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.
Servings:
6 (1/2-cup) servings
Total Time:
25 mins
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Ingredients
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4 ouncesdried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)see savings
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1 cupfresh sugar snap peas (4 ounces), trimmedsee savings
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1/2 cupchopped red sweet peppersee savings
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1/4 cupshredded fresh basil*see savings
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2 tablespoonspitted nioise olives or pitted ripe olives, quarteredsee savings
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2 tablespoonsred wine vinegarsee savings
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2 tablespoonsolive oilsee savings
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1 clovegarlic, mincedsee savings
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1/8 teaspoonsaltsee savings
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Dashground black peppersee savings
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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
Per serving: 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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