Pasta Salad - Low-Salt Recipe - Cooking Index
Pasta Salad - Low-Salt Recipe - Cooking Index
| 6 oz | Medium shell macaroni - prepared as directed omitting salt | |
| 1 | Zucchini - cut in 1" julienne (small) | |
| Strips | ||
| 1/2 cup | Carrot - shredded | |
| 2 tablespoons | Sliced radishes | |
| 2 tablespoons | Chopped Italian parsley | |
| 1/4 cup | Plain low-fat yogurt | |
| 2 tablespoons | Red wine vinegar | |
| 1 tablespoon | Vegetable oil | |
| 1 | Garlic clove - minced | |
| 1/2 teaspoon | Oregano - crushed | |
| 1/4 teaspoon | Basil - crushed | |
| 1/4 teaspoon | Nu-Salt | |
| 1/8 teaspoon | Pepper |
In bowl, mix cooked macaroni, zucchini, carrot, radishes and Italian parsley. In another bowl, mix remaining ingredients; pour over salad. Cover and chill about 1 hour.
Makes 6 (3/4-cup) servings.
Nu-Salt is a salt substitute and you can get a sample sent to you from this website: http://www.nusalt.com/sample.html
Can be prepared ahead of time and keeps in the refrigerator at least a week.
(Didn't last much longer than that due to being eaten!)
In place of red wine vinegar I have used regular and white vinegar.
I also have used Morton's no-salt in place of Nu-Salt.
Source:
COOKING MONDAY TO FRIDAY SHOW#MF6638
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