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Foody Friday: Low-Iodine Pasta Salad Recipe

Posted on: May 18, 2017

6 oz … Spaghetti, or other pasta
1 … Garlic clove, minced
3 T … Onion, minced
1/4 c … Vegetable oil
1/4 c … White vinegar
1 tsp … Sugar
1 tsp … Oregano, dried
1/4 tsp … Black pepper
1 tsp … Salt
1 pkg … Pea pods, thawed
1 c … Garbanzo beans, cooked
1/2 c … Corn, thawed

Cook, drain and rinse pasta. Combine pasta, beans, corn, and pea pods. Saute garlic and onion in oil until tender. Add vinegar, sugar, oregano, salt and pepper. Pour over pasta/vegetable mix. Mix well and refrigerate 6 hours before serving.

Note: Pea pods, beans, and corn may be substituted with any vegetable you may not have on hand. If you are using vegetables, it is a good idea to blanch them.


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