Basil and Tomato Pasta Salad

Basil and Tomato Pasta Salad

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From: Diabetic Living Magazine

This Italian-inspired side salad recipe is delicious served with grilled meats or chicken at a cookout.

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound dried gemelli
  • 1 pound red and/or yellow tomatoes, chopped
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  • ½ cup thinly sliced red onion
  • ½ cup quartered pitted kalamata or ripe olives
  • ¼ cup thinly sliced fresh basil or 4 teaspoons dried basil, crushed
  • 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 2 tablespoons capers, rinsed and drained
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons olive oil

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions. Drain; rinse under cold water until cool. Drain again.
  2. In a large bowl, combine cooked pasta, tomatoes, cheese, red onion, olives, basil, oregano, capers, garlic, salt, and pepper. Add olive oil; toss gently to mix. Cover with foil and chill for 2 to 4 hours.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 152 calories; 4 g fat(1 g sat); 1 g fiber; 23 g carbohydrates; 6 g protein; 4 mg cholesterol; 161 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat

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