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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. balsamic vinegar, extra-virgin olive oil , garlic cloves, chopped fresh oregano, fresh mint, black pepper, orechetta pasta or pasta of choice, cherry tomatoes, sliced red onion , diced seedless cucumber , pitted Greek olives cvt Ingredients:
3 tbsp balsamic vinegar |
1/3 cup extra-virgin olive oil |
3/4 tsp garlic cloves, minced |
0.66 g (3/4 tsp) chopped fresh oregano |
3/4 tsp fresh mint, chopped |
1/4 tsp black pepper |
1/2 lb dry penne (113681), orechetta or pasta of choice, cooked and cooled |
204 g (12 cherry) tomatoes, cut and quartered |
1/2 sliced red onion |
1/2 diced seedless cucumber |
34 g (1/4 cup) kalamata olives |
Directions:
1. In a small bowl, add the balsamic vinegar. Whisk the olive oil in slowly until it is thoroughly combined. Add the garlic, oregano, mint and black pepper.
2. In a separate bowl, combine the cooled pasta with the remaining ingredients. Pour the vinaigrette over the pasta and toss until well-coated. Refrigerate for 1 hour before serving.
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