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Rotini Vegetable Salad

Per Serving

Rotini Vegetable Salad

Makes: 6
Serving Size: 1 cup
Calories 200
Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 28 g
Fiber 5 g
Sugars 6 g
Cholesterol 0 mg
Sodium 120 mg (without added salt)
Protein 7 g
Choices: Starch 1.5, Vegetable 1, Fat 1
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


8 oz. cooked whole wheat rotini noodles (or other shaped pasta)
3 med. tomatoes, chopped
1 small red pepper, diced
1 small yellow pepper, diced
1/2 cup minced parsley
1 Tbsp. minced fresh oregano
1 cup diced cucumber
1 can (15 oz.) chickpeas, drained and rinsed
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
2 tsp. Dijon mustard
2 1/2 Tbsp. olive oil
Salt and pepper to taste


  1. Combine the cooked pasta with the tomatoes, red and yellow peppers, parsley, oregano, cucumber, and chickpeas.
  2. Combine the vinaigrette ingredients and mix well. Toss the dressing with the pasta salad.

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