Cold pastas salad for diabetics
30
9
9
No
Ingredients
- 375 gr of whole wheat rotini pastas
- 6 hard boiled eegs
- 1 diced yellow pepper
- 1 diced English cucumber
- 325 ml (11/2 cup) of cherry tomatoes sliced into halfs
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml of olive oil
- 90 ml (1/4 cup and 2 tablespoons) of mayonnaise
- 30 ml (2 tablespoons) of 0% fat nature flavored greek yogurt
- 15 ml (1 tablespoon) of white wine vinegar
- 5 ml (1 teaspoon) of maple syrup
- 30 ml (2 tablespoons) of finely chopped fresh parsley
- 30 ml (2 tablespoons) of finely chopped fresh basil
- 15 ml (1 tablespoon) of finely chopped fresh chive
- Carmague salt and ground pepper up to taste
Preparation
Side-by-side mode- Cook pastas with packaging instruction. Rince with cold water. Set aside.
- In a pan, fry leeks into olive oil at medium high heat for 5 to 7 minutes. Set aside.
- In a small casserole, cover eggs with water. Bring to a boil. Cook 7 minutes. Set hard boiled eggs over ice cubes to cool down.
- Peel. Slice into four. Set aside.
- In a bowl, mix pastas, vegetables and cherry tomatoes.
- In a small bowl, whisk all vinaigrette ingredients. Add to pastas preparation. Carefully add eggs. Season. Refrigerate 1 hour before serving.
