Confetti Pasta Salad
Ingredients
red wine vinegar 1/4 cup
olive oil 2 tsp
dried basil 1/4 tsp
salt 1/4 tsp
ground black pepper 1/4 tsp
uncooked rotini pasta (about 2 cups) 5 oz
fresh or frozen peas 1 cup
finely diced carrot 1 cup
green bell pepper, finely diced 1 ea
tomato, seeded and finely diced 1 ea (or 8 pearl tomaotes)
Preparation
1. In a small bowl, whisk together all the dressing ingredients; set aside.
2. Cook pasta according to package directions, omitting salt. Drain pasta in colander and run under cold water for a few minutes to cool.
3. In a medium bowl, toss together pasta, peas, carrots, peppers, and tomatoes.
4. Drizzle dressing over the salad and toss again to coat.
Variation:
Most green, deep yellow, and orange vegetables are great sources of vitamin A, important for healthy skin and eyes.
Source: American Diabetes Association
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