Low Calorie Pasta Salad

I completely LOVE The Volumetrics Eating Plan, by Barbara Rolls, Ph. D. I use these recipes all the time. And I get to eat a whole bunch of food. I don't have to cut my portions. With most of the recipes I find myself not being able to eat as much as I'm allowed to.

Anyway, here is the Pasta Salad recipe on page 146:


4 C. ditalini, cooked and drained
2 C. peeled, shredded carrots
2 C. cored, diced tomatoes
2 C. frozen baby peas, cooked and drained
8 Tbsp. 1/4-inch thick diced ham (about 4 oz)
1 C. shredded part-skim mozzarella cheese

Dressing: 1/2 Cup of this dressing for the Pasta Salad

3 Tbsp white-wine vinegar
1 Tbsp extra-virgin olive oil
1/4 tsp salt
pinch of freshly ground pepper

(I used red-wine vinegar because I didn't have white-wine vinegar. It still tasted great)

Combine all the ingredients in a medium bowl and mix well, evenly distributing the dressing. Serve chilled or at room temperature.

Makes: 4 servings of 3 Cups each

Calories: 400
Energy Density: .80
Carbohydrates: 52 g.
Fat: 11 g.
Protein: 23 g.
Fiber: 9 g.

Sorry, no picture. I forgot to take one.