I make this quite a lot in varying proportions. Sometimes just for me. Sometimes for feeding a crowd. It tends to be a crowd pleaser and kid-friendly. It’s from Sue Spitler’s 1,001 Low Fat Vegetarian Recipes.

 

  • 8 oz dry fusilli or other small pasta shape
  • 2 cups chopped tomato
  • 1 cup yellow corn
  • 1/2 cup minced green onion

For dressing:

  • 3 tbs chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper 
  • 1/3 cup red wine vinegar
  • 2 tbs olive oil

Cook pasta and drain.  While this is happening, prep veggies and mix dressing. Combine everything together and toss. 

NUTRITION FOR 2 CUP SERVING:

Calories: 446
Fat: 11 g
Saturated Fat: 1 g
Carbohydrate: 78 g
Fiber: 6 g
Protein: 11 g

WW POINTS: 9

EXCHANGES:

  •  2 grain
  • 1 veg