Pasta Salad

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6 ounces medium shell macaroni, prepared as label directs, omitting salt
1 small zucchini, cut into 1-inch julienne strips
1/2 cup shredded carrot
2 tablespoons sliced radishes
2 tablespoons chopped Italian parsley
1/4 cup plain low-fat yogurt
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon oregano, crushed
1/4 teaspoon basil, crushed
1/4 teaspoon Nu-Salt^®
1/8 teaspoon pepper

In bowl, mix cooked macaroni, zucchini, carrot, radishes and Italian parsley. In another bowl, mix remaining ingredients; pour over salad. Cover and chill about 1 hour.

Makes 6 3/4-cup servings.

Diabetic Exchanges: 2 vegetable exchanges, 1 bread exchange, 1/2 fat exchange

Nutrient analysis per serving:
Calories: 140
Protein: 5 grams
Fat: 3 grams
Carbohydrate: 25 grams
Sodium: 15 milligrams
Potassium: 265 milligrams
Cholesterol: 1 milligram

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