Cold pastas salad for diabetics

Author: Geneviève Arbour Dt. P.
Salade de pâtes froide idéale pour les diabétiques
Preparation 30
Baking 9
Portions 9
Freezing No
Calories312 k
Protein11 g
Fiber5 g
Fat14 g
Carbohydrate40 g


  • 375 gr of whole wheat rotini pastas
  • 6 hard boiled eegs
  • 1 diced yellow pepper
  • 1 diced English cucumber
  • 325 ml (1½ cup) of cherry tomatoes sliced into halfs
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml of olive oil
  • 90 ml (¼ 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
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  • 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.

Chef's notes