Cold pasta salad for people with diabetes
30
9
9
No
Ingredients
- 375 gr of whole wheat rotini pasta
- 6 hard-boiled eggs
- 1 diced yellow pepper
- 1 diced English cucumber
- 325 ml (1 1/2 cup) of cherry tomatoes sliced in half
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml of olive oil
- 90 ml (1/4 cup and 2 tablespoons) of mayonnaise
- 30 ml (2 tablespoons) of 0% fat nature flavoured 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
Preparation
Side-by-side mode
- Cook pasta with packaging instructions. Rinse with cold water. Set aside.
- In a pan, fry leeks in 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 for 7 minutes. Set hard-boiled eggs over ice cubes to cool.
- Peel. Slice into four. Set aside.
- In a bowl, mix pasta, vegetables and cherry tomatoes.
- In a small bowl, whisk all the vinaigrette ingredients. Add to the pasta preparation. Carefully add eggs. Season. Refrigerate 1 hour before serving.
