Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 6

 

8 oz pasta, such as fusilli	1/3 cup diced red onions
or penne	½ large red bell pepper, cut
4 oz light provolone cheese,	into thin 1½ inch strips
cut into small cubes	1/3 cup Kalamata olives (optional)
1 cup cherry tomatoes, halved	1/3 cup finely chopped fresh
or quartered, if large	parsley

 

 

Cook pasta in a large pot of boiling salted water until tender but still firm. Drain; rinse under cold water and drain well. In a large serving bowl, combine pasta, cheese cubes, tomatoes, onions, bell peppers, olives and parsley.

 

Dressing: In a bowl, combine oil, vinegar, mustard, garlic, basil, oregano, salt and pepper.

 

Pour dressing over pasta mixture; toss until well-coated. Let stand at room temperature for up to 30 minutes, allowing flavors to blend. Refrigerate if making ahead.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	305	1 high-fat meat	n/a
Fat, total	13 g	1 starch
Fat, saturated	3 g	1 fat
Carbohydrates	36 g	1 vegetable
Protein	12 g	1 other carbohydrate
Cholesterol	6 mg
Dietary Fiber	3 g
Sodium	375 mg