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Garden Vegetable and Pasta Salad Recipe

Garden Vegetable and Pasta Salad Recipe

6 servings

 

Ingredients:

1 medium eggplant, unpeeled, cubed

Vegetable cooking spray

2 cups each: cauliflower and broccoli florets, cooked crisp-tender

10 cherry tomatoes, halved

1/2 medium green bell pepper, sliced

8 ounces fettuccine or linguine, cooked room temperature

Basil Vinaigrette

Salt and pepper, to taste

2 ounces feta cheese, crumbled

Method:

Arrange eggplant on greased foil-lined jelly roll pan, spray with cooking spray. Roast at 425 degrees until tender, about 30 minutes, cool. Combine eggplant, remaining vegetables, and pasta in salad bowl, toss with Basil Vinaigrette. Season to taste with salt and pepper, sprinkle with cheese.

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