I told you yesterday about getting some Di Pepe pasta to see what we could do with it. We made regular frog eye salad, the sweet kind. Today I am posting the savory veggie salad we made.
These are the ingredients that I used, basically you can add any veggies you happen to have. I also added feta, because it is so dang good! I can see some parmesan being a really nice addition as well.
Chop everything up into bite size chunks. I left the purple onion in rings.
Blanch the squash for a few minutes so that it isn’t raw. My kids love squash, you can leave it out if you are not a fan, but it was a nice touch. After I boiled the chunks and took them out, I just used the water to boil the di pepe pasta.
Then when the pasta has cooled, add all the ingredients together. Chill and serve! This is good for a few days after you make it!
Frog Eye Savory Salad
From The Diabetic Skillet
8 ounces pasta, acini de pepe
2 zucchini(s), medium, chopped
2 squash, yellow, chopped
1 onion(s), red, chopped
1 pepper(s), bell, red, seeded and chopped
1/4 cup olives, black, pitted, halved
2 cup tomato(es), grape or cherry, halved
3 ounces cheese, feta, lowfat,crumbled
1/2 cup salad dressing, balsamic vinaigrette, lowfat
2 tablespoons basil, fresh, chopped
1/4 teaspoon pepper, black, ground
Cut the zucchini and yellow squash in quarters lengthwise and then chop into small bite size pieces. Bring a large pot of water to a boil over high heat. Add the pasta and cook for 9 minutes and then add the chopped zucchini and yellow squash and cook for 1 more minute. Drain the pasta and squash and place in a heat safe bowl. Add the peppers, onions, olives and tomatoes to the bowl. Add salad dressing and toss gently. Once the salad has cooled to room temperature, add the Feta cheese and chopped fresh basil. Toss gently and serve at room temperature or refrigerate and serve cold.