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“My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime—in lieu of a big meal,” writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!
This recipe is:
Nutritional Facts 3/4 cup equals 174 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 229 mg sodium, 22 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Dill Vegetable-Pasta Salad in
Light & Tasty
June/July 2007, p29
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