Chilled bow tie pasta salad

Preparation time: 50 minutes
Chilling time: 2 hours

1 cup sun-dried tomatoes
1 pound bow tie pasta, cooked
8 ounces fresh mushrooms, sliced
2 cups snow peas
2 cups broccoli florets
1/2 cup crumbled Feta cheese

Dressing:
1/2 cup red wine vinegar
3 tablespoons canola oil
2 teaspoons Dijon mustard
2 green onions, finely sliced
2 teaspoons (or 2 cloves) minced garlic
1 teaspoon dried parsley
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
3/4 teaspoon dill weed
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

Garnish:
1/4 cup shredded fresh Parmesan cheese

Rehydrate sun-dried tomatoes according to package directions, then chop tomatoes and place them in a large salad bowl. Add cooked pasta and sliced mushrooms; set aside. Fill a large saucepan half full with water and bring to a boil. Add snow peas and broccoli; boil 1 minute. Remove snow peas and broccoli with a slotted spoon and add to the pasta mixture. Sprinkle Feta cheese over pasta mixture; toss well; set aside.

Combine dressing ingredients in a jar, cover tightly, and shake well. Pour over pasta mixture and toss to coat. Chill at least 2 hours to allow flavors to blend. Toss well and garnish with shredded Parmesan cheese.

Note: If desired, add grilled chicken strips for a filling main dish.

Yield: 16 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 194
Carbohydrate: 28 g
Protein: 7 g
Fat: 6 g
Saturated fat: 2 g
Sodium: 251 mg
Fiber: 2 g
Exchanges per serving: 1 1/2 starch, 1 vegetable, 1 fat
Carbohydrate choices: 2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.