- 1 cup sun-dried tomatoes
- 1 pound bow tie pasta, cooked
- 8 ounces fresh mushrooms, sliced
- 2 cups snow peas
- 2 cups broccoli florets
- 1/2 cup crumbled Feta cheese
- 1/2 cup red wine vinegar
- 3 tablespoons canola oil
- 2 teaspoons Dijon mustard
- 2 green onions, finely sliced
- 2 teaspoons (or 2 cloves) minced garlic
- 1 teaspoon dried parsley
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon dill weed
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup shredded fresh Parmesan cheese
Rehydrate sun-dried tomatoes according to package directions, then chop tomatoes and place them in a large salad bowl. Add cooked pasta and sliced mushrooms; set aside. Fill a large saucepan half full with water and bring to a boil. Add snow peas and broccoli; boil 1 minute. Remove snow peas and broccoli with a slotted spoon and add to the pasta mixture. Sprinkle Feta cheese over pasta mixture; toss well; set aside.
Combine dressing ingredients in a jar, cover tightly, and shake well. Pour over pasta mixture and toss to coat. Chill at least 2 hours to allow flavors to blend. Toss well and garnish with shredded Parmesan cheese.
Note: If desired, add grilled chicken strips for a filling main dish.
Yield: 16 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 194, Carbohydrates: 28 g, Protein: 7 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 251 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 starch, 1 vegetable, 1 fat. Carbohydrate choices: 2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.