Pasta Salad with Grilled Vegetables – Per serving: 288 calories (5% calories from fat), 10 g protein, 2 g total fat (0.2 g saturated fat), 60 g carbohydrate, 0 cholesterol, 166 mg sodium, 487 mg potassium
8 ounces (240 g) rotini (corkscrew) pasta
olive oil cooking spray
2 ears corn on the cob, husked and silks removed
2 medium zucchini, trimmed and sliced in half lengthwise
1 3/4-inch (4.4 cm) crosswise slice of red onion
3 tablespoons minced parsley
1/4 to 1/3 cup 60 to 80 ml) fat-free Italian vinaigrette
Cook the pasta in a pot of lightly boiling salted water following the directions on the package. Drain and set aside.
Lightly coat the vegetables with the cooking spray. Place on a grill over medium-high heat and grill 8 minutes for the corn, 10 minutes for the zucchini, and 10 to 12 minutes for the onion. Transfer vegetables to a cutting board.
Slice the corn kernels off the cob, slice the zucchini crosswise and coarsely chop the onion. Place in a medium bowl, along with the drained pasta. Sprinkle with parsley and drizzle with the vinaigrette. Toss and serve.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.