Penne Mediterranean Delight Salad Diabetic Friendly Recipes

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

Ingredients

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

Ingredients

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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