Crunchy colorful vegetables are the highlight of this soutwestern-inspired pasta salad, which can be served at room temperature or chilled. The creamy dressing is made with spinach, cilantro and almonds, and has a touch of zesty crushed red pepper--be prepared for a flavor explosion in every bite! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For dressing, combine fresh spinach, cilantro, almonds, water, oil, salt, crushed red pepper, and ground pepper in a blender or food processor. Cover and blend or process until smooth. Add sour cream. Cover and blend or process just until combined. Set aside.

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  • Cook pasta according to package directions. Drain pasta and rinse with cold water; drain again. Transfer to a large bowl. Add jicama, zucchini, bell pepper, corn, and radishes. Add dressing; toss gently to coat.

  • Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.

Nutrition Facts

130 calories; 4.6 g total fat; 0.8 g saturated fat; 3 mg cholesterol; 219 mg sodium. 171 mg potassium; 18.2 g carbohydrates; 2.5 g fiber; 1 g sugar; 5 g protein; 1461 IU vitamin a iu; 30 mg vitamin c; 34 mcg folate; 40 mg calcium; 1 mg iron; 18 mg magnesium;