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Confetti Pasta Salad
Number of Servings: 6
Serving Size: 1 cup
Most green, deep yellow, and orange vegetables are great sources of vitamin A, important for healthy skin and eyes.
|red wine vinegar||0.25 cup|
|olive oil||2 tsp|
|dried basil||0.25 tsp|
|ground black pepper||0.25 tsp|
|uncooked rotini pasta (about 2 cups)||5|
|fresh or frozen peas||1 cup|
|finely diced carrot||1 cup|
|green bell pepper, finely diced||1 ea|
|tomato, seeded and finely diced||1 ea|
In a small bowl, whisk together all the dressing ingredients; set aside.2:
Cook pasta according to package directions, omitting salt. Drain pasta in colander and run under cold water for a few minutes to cool.3:
In a medium bowl, toss together pasta, peas, carrots, peppers, and tomatoes.4:
Drizzle dressing over the salad and toss again to coat.
|Calories from Fat 20|
|Total Fat 2g|
|Saturated Fat 0g|
|Dietary Fiber 3g|
|Vitamin A 2%|
|Vitamin C 2%|
|Folic Acid 2%|
|Dietary Exchange 1 1/2 Starch 1 Vegetable|
Healthy Calendar Diabetic Cooking
American Diabetes Association
NEW! Unlike anything ADA has ever offered before and a totally new breakthrough in cooking and meal planning, this unique cookbook features month-by-month, week-by-week, and day-by-day meal plans and recipes complete with tips for healthy eating. Plus, menus come with weekly grocery lists to save you time and money!
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