PASTA SALAD
Diabetes Exchange
Pasta salad is so versatile mix and match different types of pasta, meat, cheese and vegetables to your taste. You can also substitute pasta for shredded squash. Use this recipe for inspiration and get creative!
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Let Chill 3 hours hrs
Total Time 3 hours hrs 40 minutes mins
Course Main Dish
Cuisine American
Servings 4 Servings
Calories 145 kcal
- 8 Oz Spaghetti Uncooked-break in half cook according to instructions
- 16 Oz Artichoke Hearts Can
- 4 tbsp Oil Vegetable
- 2 tbsp Vinegar
- 1/4 Cup Carrots Shredded
- 1/2 Cup Zucchini Fresh sliced
- 1.5 Tsp Mustard Dry
- 1 Tsp Oregano Dry
- 2 Oz Salami Approximately 2 slices cut into strips
- 1 Tsp Basil dried
- 2 Cloves Garlic crushed or 4 Tbsp grated
- 1/2 Cup Parmesan Cheese Fat free-more or less to taste
Break spaghetti in half and cook according to package directions, omitting salt and oil. Drain.
Drain artichokes and reserve liquid; cut in halves. Combine spaghetti, artichokes, zucchini, carrots, salami, and cheese; set mixture aside.
Combine reserved artichoke liquid and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over spaghetti mixture; toss gently to coat. Cover and chill 2 to 3 hours.
* Nutrition information is estimated based on the ingredients, cooking instructions and each recipe. Intended for informational purposes only. Please note that nutrition details may vary based on preparation, origin and freshness of ingredients. Please consult with your doctor if you have any concerns with ingredients or nutritional information.
Serving Size=3/4 c.
Cholesterol=5mg
Carbohydrates=17g
Total Fat=6g
Fiber=1.6g
Protein=4.6g
Saturated Fat.....................<1g
Sodium......................223mg
Keyword Diabetes Prevention, Vegetable, Women's Health