Serves: 7
Total Calories: 51

3 ounces uncooked wheat or multi-colored corkscrew pasta (about 1 cup)
3 ounces prepackaged spinach leaves, stems removed, preferably baby spinach
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried oregano or basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 ounces feta cheese with basil and sun-dried tomatoes, crumbled
12 small kalamata or ripe olives

1. Cook pasta according to directions on the package, omitting any salt or fat. Drain and rinse under cold running water to stop cooking process and cool quickly. Shake off excess liquid.

2. Place spinach in a salad bowl and add cooled and drained pasta. Toss with the vinegar, herbs, salt, and pepper. Add feta and olives and toss gently. Serve immediately.

EXCHANGES
1/2 Starch
1/2 Fat

NUTRITION FACTS
Calories 76
Calories from Fat 21
Total Fat 2g
Saturated Fat 1g
Cholesterol 4mg
Sodium 193mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 1g
Protein 3g

Nutritional Facts:

Serves: 7
Total Calories: 51
Calories from Fat: 13

More Recipes from the Last Minute Meals for People with Diabetes Cookbook:
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Baby Spinach And Pasta Salad
Balsamic Asparagus And Hearts Of Palm
Black-Eyed Pea And Barley Salad
Cilantro Black Bean And Rice Salad
Cold And Creamy Sweet Corn Salad
Couscous Salad With Capers And Olives
Creamy Pea And Macaroni Salad
Marinated Artichoke And Mushroom-Basil Salad
Romaine And Creamy Dill Dressing
Shredded Chipotle Taco Salad
Spring Greens With Raspberry Spice Vinaigrette
Torn Crouton Caesar Salad