Garden Vegetable and Pasta Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: 1,001 Delicious Recipes for People with Diabetes
 * Yield: 6 servings and about ⅓ cup of vinaigrette

Ingredients

 * 1 medium eggplant, cut into ½-inch slices
 * vegetable cooking spray
 * 2 cups cauliflower florets, steamed, cooled
 * 2 cups broccoli florets, steamed, cooled
 * 10 cherry tomatoes
 * ½ medium green bell pepper, sliced
 * 8 oz fettuccine or linguine, cooked, room temperature
 * basil vinaigrette (recipe follows)
 * 2 ounces feta cheese, crumbled

Basil vinaigrette

 * ¼ cup balsamic vinegar
 * 1 tbsp olive oil
 * 2 tbsp finely chopped fresh, or 2 tsp dried, basil leaves
 * 2 tsp finely chopped parsley
 * ¼ tsp salt
 * ¼ tsp pepper

Directions

 * 1) Spray both sides of eggplant with cooking spray; arrange on cooking sheet.
 * 2) Bake at 400 degrees until eggplant is tender, about 15 minutes.
 * 3) Cool.
 * 4) Cut into ½-inch pieces.
 * 5) Combine eggplant, remaining vegetables, and fettucine in large bowl; pour basil vinaigrette over and toss.
 * 6) Sprinkle with cheese.

Basil vinaigrette

 * 1) Mix all ingredients; refrigerate until serving time.
 * 2) Mix again before using.

Nutritional information
Per serving (⅙ of recipe):
 * 202 Calories | 6g Fat | 8.3mg Cholesterol | 282mg Sodium | 8.5g Protein | 31.5g Carbs
 * Diabetic Exchanges: 1 vegetable | 1½ bread/starch | 1 fat