Not much fat, not much sugar — but this pasta salad is packed with flavor and is a great side dish with grilled foods. A summery selection that’s ideal for people with diabetes and others who like to keep it light.
Makes 8 servings
9 ounces reduced-fat cheese tortellini
1 cup broccoli florets
1 small carrot, peeled and sliced
1 medium-size ripe tomato, seeded and diced
2 scallions, trimmed and finely sliced
¼ cup reduced-fat French dressing
¼ cup reduced-fat cheddar cheese, diced
Salt and pepper to taste
- Bring a medium-size pot of water to a boil.
- Cook the tortellini according to package directions, and during the final three minutes add the broccoli and carrots.
- Drain through a colander, rinse under cold water and then set aside to drain well.
- Combine cooked tortellini, broccoli and carrots with the tomato scallions and French dressing in a large mixing bowl.
- Toss gently to coat, and then stir in cheese.
- Season with salt and pepper to taste, and serve immediately or refrigerate.
Makes 8 servings (serving size ½ cup)
Calories from fat: 38
Total fat: 4 g
Saturated fat: 2 g
Cholesterol: 18 mg
Sodium: 297 mg
Carbohydrate: 18 g
Dietary fiber: 1 g
Sugars: 1 g
Protein: 7 g
From You Can Eat That! Awesome Foods for Kids with Diabetes by Robyn Webb