Pasta Salad

    Servings: 6 (6 cups total)

    Source: "The New Family Cookbook for People with Diabetes"

    Ingredients

      3 C cooked pasta (1-1/2 cups dry),
      1 lg ripe tomato, cored/seeded/chopped
      1 med bell pepper, cored/seeded/chopped
      1 C (4 oz) shredded RF Cheddar cheese
      1/2 C black olives, drained/sliced
      1/2 C FF Italian or Parmesan-pepper dressing


    Combine all ingredients, toss to mix. Chill to blend the flavors.

    Nutritional Information Per Serving (1 cup): Calories: 165, Fat: 4 g, Cholesterol: 10 mg, Sodium: 355 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 9 g

    Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat