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Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Veggie Pasta Salad in Light & Tasty August/September 2006, p26
Leftover root veggies make one tasty pasta salad.
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Reviewed on Jun. 28, 2011 by hollykillz
i loved it, me & my sister are vegans so we didn't add the cheese and we just used 1/2 tbsp of agave instead of sugar. And cucumber instead of zuchinni because we were out. But totally delish. Looks like a good before a run meal.
Reviewed on Jun. 05, 2011 by km25lis
I took this to work for a lunch buffet and everyone loved it! I would definitely make it again!
Reviewed on Feb. 07, 2011 by lurky27
Yummy! A great way to get my husband to gobble up some vegetables!~ Theresa
Yummy! A great way to get my husband to gobble up some vegetables!
~ Theresa
Reviewed on May. 01, 2009 by Veggiequeen
Made this for a picnic last Sunday...delicious! Even my eight-year-old grandniece went back for seconds.
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