From the American Diabetes Association. balsamic vinegar, extra-virgin olive oil , garlic cloves, chopped fresh oregano, fresh mint, black pepper, orechetta pasta or pasta of choice, cherry tomatoes, sliced red onion , diced seedless cucumber , pitted Greek olives cvt

Ingredients

3	tbsp balsamic vinegar (91979)
1/3	cup extra-virgin olive oil
3/4	tsp garlic cloves, minced
0.66	g (3/4 tsp) chopped fresh oregano (75700)
3/4	tsp fresh mint, chopped
1/4	tsp black pepper
1/2	lb dry penne (113681), orechetta or pasta of choice, cooked and cooled
204	g (12 cherry) tomatoes, cut and quartered
1/2	sliced red onion
1/2	diced seedless cucumber
34	g (1/4 cup) kalamata olives (102526)

Directions

1. In a small bowl, add the balsamic vinegar. Whisk the olive oil in slowly until it is thoroughly combined. Add the garlic, oregano, mint and black pepper.
   
   
2. In a separate bowl, combine the cooled pasta with the remaining ingredients. Pour the vinaigrette over the pasta and toss until well-coated. Refrigerate for 1 hour before serving.
   
   

Categories

Pasta, Vegetables, Salads, American, Greek, Advance, Boil, Chill, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sodium