Vegetable Garden Pasta Salad Recipe
- 2 cups uncooked spiral pasta
- 1 cup fresh broccoli florets
- 1/4 cup sliced carrots
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup sliced zucchini
- 1/2 cup ranch salad dressing
- 1 tablespoon Dijon mustard
- 1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini.
- 2. Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.
One 1-cup serving (prepared with fat-free ranch dressing) equals 239 calories, 1 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 49 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 vegetable.