Italian Pasta Salad (courtesy of Diabetic Living)
4 ounces dried whole wheat rotini pasta, dried whole grain penne pasta or dried bow tie pasta (about 1 1/2 cups)
1 cup fresh sugar snap peas, trimmed
1/2 cup chopped red sweet pepper
1/4 cup shredded fresh basil
2 tablespoons pitted nicoise olives or pitted ripe olives, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/8 teaspoon salt
Dash ground black pepper
1. Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside.
2. For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Makes 6 (1/2-cup) servings.Warm weather can make it tough for diabetics to stay in control of their diets—I mean, who can resist an ice cream cone on a 90-degree day—so as the temperatures rise, it’s more important than ever to find healthy recipes that will calm those cravings. For more information on maintaining your diabetic health, including a comprehensive foot exam, schedule an appointment with Dr. Andrew Schneider today!