Pasta-Vegetable Salad

recipe

Yield:

11 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 101
Caloriesfromfat 0.0 %
Fat 1 g
Satfat 0.3 g
Protein 3.5 g
Carbohydrate 19.6 g
Fiber 0.7 g
Cholesterol 2 mg
Sodium 281 mg

Ingredients

6 ounces tricolor rotini pasta, uncooked
1 (1-pound) bag broccoli florets
3 celery stalks, sliced
1 (8-ounce) can sliced water chestnuts, drained
1 (1.05-ounce) package fat-free Italian dressing mix
3 tablespoons chopped fresh oregano
3/4 cup sliced radishes
1/3 cup crumbled reduced-fat feta cheese

Preparation

Prepare pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

Combine pasta, broccoli, celery, and water chestnuts in a bowl; set aside.

Prepare dressing mix according to package directions; stir in oregano. Pour over pasta mixture, stirring to coat. Cover and chill at least 6 hours, stirring occasionally. Just before serving, stir in radishes, and sprinkle with cheese.

Tip: Add the radishes to the salad just before serving. Otherwise, their red color will bleed onto the pasta and vegetables.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note