Boil 1 16 oz. pkg tricolor pasta, drain and rinse with cold water
In large bowl add to pasta
1 med chopped red onion
1 med chopped tomato
1 med chopped, peeled cucmber
1 med chopped green pepper
Dressing
Heat over med-low for 10 min
1 1/2 c sugar (splenda or other sugar substitute may be used)
1/2 c vinegar
1 Tbs mustard
1 tsp salt
1 tsp garlic powder
Pour over pasta and vegetables,cool. Serve with slotted spoon
*nutritional values using sugar substitute
1/16 recipe 137 cal. 5 mg sodium, o cholesterol, 21 gm carb, 11 gm protein, 1gm fat. Diabetic ex 1 1/2 starch,1 vegetable.
from Taste of Home, collector's edition.
No comments:
Post a Comment