Pasta Vinaigrette

Recipe Ingredients

6 oz	170g	Pasta - uncooked
		= (elbows, shells, or fusilli)
1 cup	110g / 3.9oz	Shredded carrot
2 tablespoons	30ml	Red wine vinegar salad dressing
1/4 cup	59ml	Estee Italian salad dressing
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Cook pasta as directed on package. Rinse with cold water and drain well. Cool.

Combine salad dressings with carrots, parsley, and chives. Add cooled pasta and toss lightly. Chill.

Garnish with paprika before serving, if desired.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1 1/2 Starch.

Nutrition Facts: Calories 122; Calories from Fat 4; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 86mg; Carbohydrate 25g; Dietary Fiber 1g; Sugars 4g; Protein 4g.

Source:
American Diabetes Association at http://www.diabetes.org

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