Pasta Salad - Low-Salt

Recipe Ingredients

6 oz	170g	Medium shell macaroni - prepared as directed omitting salt
1		Zucchini - cut in 1" julienne (small)
		Strips
1/2 cup	55g / 1.9oz	Carrot - shredded
2 tablespoons	30ml	Sliced radishes
2 tablespoons	30ml	Chopped Italian parsley
1/4 cup	59ml	Plain low-fat yogurt
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Vegetable oil
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Oregano - crushed
1/4 teaspoon	1.3ml	Basil - crushed
1/4 teaspoon	1.3ml	Nu-Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

In bowl, mix cooked macaroni, zucchini, carrot, radishes and Italian parsley. In another bowl, mix remaining ingredients; pour over salad. Cover and chill about 1 hour.

Makes 6 (3/4-cup) servings.

Nu-Salt is a salt substitute and you can get a sample sent to you from this website: http://www.nusalt.com/sample.html

Can be prepared ahead of time and keeps in the refrigerator at least a week.

(Didn't last much longer than that due to being eaten!)

In place of red wine vinegar I have used regular and white vinegar.

I also have used Morton's no-salt in place of Nu-Salt.

Source:
COOKING MONDAY TO FRIDAY SHOW#MF6638

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