ITALIAN PASTA SALAD

1 cup uncooked whole-wheat* spiral pasta

1 cup sliced fresh mushrooms

1 1/2 cups halved cherry tomatoes

1/2 cup fat-free Italian salad dressing (watch sugar content)

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

3 tbsp thinly sliced green onions

1/3 cup fat-free mayonnaise (I use olive oil mayo)

1/3 cup grated Parmesan cheese

1/3 cup cubed provolone cheese

1 can (2 1//4-oz) sliced ripe olives, drained

Cook pasta according to the package directions, rinse with cold water and drain. Place drained pasta in a large bowl; add tomatoes, mushrooms, salad dressing, peppers and onions. Cover and refrigerate for at least 4 hours or overnight.

In a small bowl, combine mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Chill until serving time.

Serving size 3/4 cup = 4 g fat (2 sat), 9mg cholesterol, 507 mg sodium, 12 g carbs, 2 g fiber, 5 g protein

Diabetic Exchanges: 1 starch, 1/2 fat

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