Written by Catherine Saxelby
on Wednesday, 11 November 2009.
Tagged: diabetes friendly, easy, egg-free, low GI, low salt
Whip up this quick summer salad for a lunch or light dinner - easy if you've got leftover cooked pasta. And it works with all sorts of ingredients. See some of the variations you can try below.
1720 kJ (410 Calories), 22 g fat (includes 5 g saturated fat), 32 g carbohydrate (includes 7 g sugars), 6 g fibre, 55 mg sodium. Read our nutrition rating system.
1. Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well.
2. Add chicken, tomatoes, avocado, sun-dried tomatoes and parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl.
This recipe turns out well with many different ingredients – the base is the cooked pasta:
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