Penne Mediterranean Delight Salad Diabetic Friendly Recipes

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PENNE MEDITERRANEAN DELIGHT SALAD - DIABETIC FRIENDLY



Penne Mediterranean Delight Salad - Diabetic Friendly image

Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving. From Diabetic Gourmet magazine and posted for ZWT 6 - GREECE.

Provided by kitty.rock

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dry dreamfields penne rigate (or other low carb pasta)
1 cup cherry tomatoes or 1 cup yellow cherry tomato, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black olives or 1/3 cup green pitted Greek olive, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons toasted pine nuts

Steps:

  • Prepare pasta according to package directions. Rinse in cold water and drain well.
  • Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
  • Sprinkle with pine nuts before serving.

MEDITERRANEAN PENNE SALAD



Mediterranean Penne Salad image

A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition.

Provided by tigerduck

Categories     Penne

Time 30m

Yield 1 pasta salad, 4 serving(s)

Number Of Ingredients 13

1 tablespoon French mustard
3 tablespoons white balsamic vinegar
2 tablespoons white wine vinegar
1 dl olive oil (3 3/8 fl.oz. )
3 tablespoons of fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture)
1/4 teaspoon salt
pepper, freshly ground
160 g mozzarella cheese, in cubes (nearly 6 ounces)
300 g penne rigate (10-11 ounces)
2 zucchini (ca. 400g or ca. 14 ounces)
100 g dry-cured ham, sliced (3 1/2 ounces)
1 tablespoon olive oil
200 g cherry tomatoes (7 ounces)

Steps:

  • DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
  • PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
  • Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
  • Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
  • Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
  • Serve at room temperature.

Nutrition Facts : Calories 495.8, Fat 15.2, SaturatedFat 6.5, Cholesterol 44.6, Sodium 793.8, Carbohydrate 63.5, Fiber 4.7, Sugar 5.4, Protein 26.2

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