Fire-and-Ice Pasta Salad Healthy Exchanges Cookbook p.93
I created this salad when I had leftover rotini pasta and cucumbers sitting around from other dishes I was testing. Am I ever glad I did! It has quickly become a "new family favorite." Serves 4 (l cup)
2 cups cooked rotini pasta, linsed and drained 1 cup chopped fresh tomatoes 1 cup chopped cucumbers 1 1/3 cup (1 1/2 ounces) Kraft shredded reduced-fat mozzarella cheese 1/4 cup Kraft fat-free Ranch dressing 1 teaspoon Dijon mustard 1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes
In a medium bowl, combine rotini pasta, tomatoes, cucumbers, and cheese. Add Ranch dressing, mustard, and parsley. Mix gently to combine. Cover and refrigerate until ready to serve.
Hint: 1 1/2 cups uncooked rotini pasta usually make about 2 cups cooked.
Each serving equals: HE: 1 Br, 1 Ve, l/2 Pr, 1/4 S1, 5 OC 158 Calories, 2 gm Fa, 7 gm Pr, 28 gm Ca, 303 mg So, 2 Fi DIABETIC: 1 1/2 St, 1 Ve, 1/2 Mt
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