For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make it into a main dish by adding some grilled chicken.
—CHRISTINE SCHENHER EXETER, CA
START TO FINISH: 30 MIN. • MAKES: 16 SERVINGS
4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon water
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved and thinly sliced
1/3 cup sliced pitted Greek olives, optional
1 cup (4 ounces) crumbled feta cheese
1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.
2. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
3. In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until ready to serve.
Per 3/4 cup without olives: 142 cal., 5g fat (1g sat. fat), 4mg chol., 219mg sod., 20g carb. (3g sugars, 2g fiber), 5g pro.
Diabetic Exchanges: 1 starch, 1 fat.