Garden Bow Tie Salad

By VerneJ

Nutritional Facts per 3/4 cup serving: 89 calories, 3f gat (trace sat. fat), 0 cholesterol, 296mg sodium, 14g carbohydrates, 2g fiber, 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Tip: Toss in sliced mushrooms and diced tomatoes just before serving.

Ingredients

• 1 medium cucumber
• 1 medium yellow summer squash
• 1 medium zucchini
• 1 medium sweet red pepper
• 1 medium green pepper
• 4 cups fresh broccoli florets
• 3 cups fresh cauliflowerets
• 1 small red onion, finely chopped
• 2 packages Italian salad dressing mix
• 4-1/2 cups uncooked bow tie pasta
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

1. Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.

2. Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.