Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 Healthy Exchanges Jo Lund Oklahoma Pasta Salad 2 cups cold cooked garden rotini pasta 1/4 cup (1 oz) sliced ripe olives 1/2 cup shredded carrots 2 tbsps canned sliced pimentos 12 cup Kraft Fat Free Italian Dressing 1/4 cup (3/4 oz) grated Kraft fat-free Parmesan cheese 3/4 cup (3 ozs) shredded Kraft reduced-fat mozzarella cheese In a medium bowl, combine rotini pasta, olives, carrots and pimentoes. Add Italian dressing. Mix gently to combine. Stir in Parmesan and mozzarella cheeses. Cover and refrigerate for 30 minutes. Gently stir again before serving. Serves 4 197 Calories;5g Fat;10g Protein;28g Carbs;609mg Sodium;2g Fiber Hint: 1-1/2 cups uncooked rotini pasta usually cooks to about 2 cups. Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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