Best Penne Mediterranean Delight Salad Diabetic Friendly Recipes

PENNE MEDITERRANEAN DELIGHT SALAD - DIABETIC FRIENDLY

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.

BROCCOLI SALAD - DIABETIC FRIENDLY!

Steps:

• Mix together the broccoli, onion and bacon and set aside. In a separate bowl mix together the mayo, splenda and vinegar. The amount of brown sugar blend can be adjusted to suit your taste. Depending on the day I will use anywhere from 1/4 cup to 1/2 cup. This dressing will soak into the broccoli and soften it a bit. My family and I prefer to mix it about a half hour before serving, allowing it to soften the broccoli yet allowing it to still be firm.
• I often mix flax into the salad for the added health benefit. Hope you enjoy and don't be afraid to play with the additional toppings. Making a recipe your own is sometimes the best part!

MEDITERRANEAN PENNE PASTA SALAD

Steps:

• 1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
• 2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
• 3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.

PENNE SALAD WITH PEPPERS AND PEAS

Steps:

• Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
• Combine cooked pasta, peas and bell peppers into a large bowl.
• Pour dressing over top and toss slightly until ingredients are coated.
• Serve immediately or cover and refrigerate and serve within 2 days.
• Time does not include the 45 minutes for the dressing in the refrigerator.

RAVIOLI SALAD, DIABETIC FRIENDLY

Steps:

• Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
• In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
• To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
• Makes 8 (1-cup) side-dish servings.

EDAMAME PASTA SALAD WITH TAHINI DRESSING

Steps:

• Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
• Rinse and drain the black beans and edamame.
• Thaw the corn (and edamame).
• Mix the corn, edamame, and black beans together with the pasta.
• Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
• Stir in the sesame seeds.
• Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!