Garden Vegetable and Pasta Salad

Description

• From: 1,001 Delicious Recipes for People with Diabetes
• Yield: 6 servings and about ⅓ cup of vinaigrette

Ingredients

• 1 medium eggplant, cut into ½-inch slices
• vegetable cooking spray
• 2 cups cauliflower florets, steamed, cooled
• 2 cups broccoli florets, steamed, cooled
• 10 cherry tomatoes
• ½ medium green bell pepper, sliced
• 8 oz fettuccine or linguine, cooked, room temperature
• basil vinaigrette (recipe follows)
• 2 ounces feta cheese, crumbled

Basil vinaigrette

• ¼ cup balsamic vinegar
• 1 tbsp olive oil
• 2 tbsp finely chopped fresh, or 2 tsp dried, basil leaves
• 2 tsp finely chopped parsley
• ¼ tsp salt
• ¼ tsp pepper

Procedures

1. Spray both sides of eggplant with cooking spray; arrange on cooking sheet.
2. Bake at 400 degrees until eggplant is tender, about 15 minutes.
3. Cool.
4. Cut into ½-inch pieces.
5. Combine eggplant, remaining vegetables, and fettucine in large bowl; pour basil vinaigrette over and toss.
6. Sprinkle with cheese.

Basil vinaigrette

1. Mix all ingredients; refrigerate until serving time.
2. Mix again before using.

Nutritional information

Per serving (⅙ of recipe):

• 202 Calories | 6g Fat | 8.3mg Cholesterol | 282mg Sodium | 8.5g Protein | 31.5g Carbs
• Diabetic Exchanges: 1 vegetable | 1½ bread/starch | 1 fat