Ingredients:

 

6 ounces dried whole grain or multigrain bow tie or rotini pasta (2 2/3 cups)

1-6 ounce carton plain fat-free yogurt or Greek-style plain fat-free yogurt (2/3 cup)

1/3 cup light mayonnaise

2 tablespoons fat-free milk

2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dill

2 tablespoons snipped fresh Italian (flat-leaf) parsley

1 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1 1/2 cups chopped English cucumber

1 1/2 cups halved grape tomatoes

1 medium green sweet pepper, chopped

1/3 cup sliced green onions

1/3 cup quartered pitted kalamata olives

 

Cook pasta according to package directions. Drain wel. Rinse with cold water and drain again. For dressing: In a large bowl, stir together yogurt, mayonnaise, milk, dill, parsley, lemon peel, lemon juice, and 1/2 teaspoon black pepper. Stir the pasta, cucumber, tomatoes, sweet pepper, and green onions into the dressing. Toss gently to coat. Cover and chill in the refrigerator 3 to 6 hours. Fold in kalamata olives just before serving.

 

Total Servings: 12 (1/2 cup each)

 

 

Recipe from: Diabetic Living Summer 2010

visit www.DiabeticLivingOnline.com for more recipes