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Veggie Pasta Salad Recipe


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     Veggie Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   10 people
Preptime   20 Min.

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 c. thinly sliced green onions
1 c. each each chopped celery, sweet red pepper, zucchini, and carrots
3 tbsp. balsamic vinegar
2 tbsp. minced fresh basil or 2 tsp. dried basil
2 tbsp. olive oil
1 tbsp. sugar
1 tbsp. minced fresh oregano or 1 tsp. dried oregano
2 garlic cloves, minced
1/8 tsp. salt
1/2 tsp. pepper
1/2 c. grated Parmasan cheese

Directions Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutritional Facts 1c. equals 108 calories, 5g fat (1g saturated fat), 4mg cholesterol, 352 mg sodium, 13g carbohydrate, 2g fiber, 4g protine. Diabetic Exchanges 1 starch , 1/2 fat.

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