A Twist on Pasta Salad

Ingredients

• 1 1/4 cups uncooked tri-color spiral pasta
• 1/4 cup reduced sodium chicken broth or vegetable broth
• 3 tablespoons red wine vinegar or cider vinegar
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 2 cups broccoli florets
• 1 cup halved cherry tomatoes
• 1 large sweet red pepper, julienned
• 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.

Footnotes

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Nutritional Analysis: One serving (3/4 cup) equals 104 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 221 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.