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Greek Pasta Salad
Number of Servings: 6
Serving Size: 1 cup
Greek Pasta Salad
|balsamic vinegar||3 Tbsp|
|extra-virgin olive oil||0.33 cup|
|garlic cloves, minced||0.75 tsp|
|chopped fresh oregano||0.75 tsp|
|fresh mint, chopped||0.75 tsp|
|black pepper||0.25 tsp|
|orechetta pasta (or pasta of your choice), cooked and cooled||0.50|
|cherry tomatoes, cut and quartered||12 ea|
|sliced red onion||0.50 ea|
|diced seedless cucumber||0.50 ea|
|pitted greek olives||0.25 cup|
In a small bowl, add the balsamic vinegar. Whisk the olive oil in slowly until it is thoroughly combined. Add the garlic, oregano, mint and black pepper.2:
In a separate bowl, combine the cooled pasta with the remaining ingredients. Pour the vinaigrette over the pasta and toss until well-coated. Refrigerate for 1 hour before serving.
|Calories from Fat 263|
|Total Fat 29g|
|Saturated Fat 4g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Starch1/2 Vegetable5 -1/2 Fat|
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This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! Chris Smith is living proof you can eat the foods you love and live healthy with diabetes. Pizza, chocolate, butter, burritos, sausage, veal roast, stir fry - there's virtually nothing you can't have and it all tastes great!
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