Pasta and Vegetable Salad

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Thursday, January 01, 2004

Categories:

American/Appetizers-Side Dish/Vegetarian

Yield:

23 servings, ½ cup each

Ingredients:

1 bag (12 oz.) pasta twirls
1 cucumber, diced
2 tomatoes, diced
1 C. diced purple onion
2 T. canola oil
1/2 C. white vinegar
1/2 C. sugar
1 T. dried parsley
2 tsp. dry mustard
1 tsp. garlic salt
1 tsp. pepper
1/2 tsp. salt

Directions:

Cook pasta according to package directions without salt or fat. Rinse with cold water. Drain. In a large mixing bowl, combine cooked pasta, cucumber, tomatoes and purple onion. In a small mixing bowl, combine remaining ingredients. Pour over pasta mixture and toss. Refrigerate 4 hours before serving.

Varation: Substitute 12 packets aspartame for sugar. Changes to nutrition information per serving: 76 calories, 13g carbohydrate and 3g protein. Exchanges per serving change to 1 starch

Nutrition Facts:

90 calories, 17g carbohydrate, 2g protein, 1.6g fat, 0.1g saturated fat, 0mg cholesterol, 0.8g dietary fiber, 95mg sodium

Source:

Adapted recipe by Mary Moody and Janet Potts, RD, LD