I fixed a Dried Cherry Chicken pasta salad yesterday. This is a pasta
salad I made (before diabetes) using bow-tie pasta. This time I made it
using the golden soy bean pasta I heard about here. It was really good and
(at least for me) had almost no impact on my bg. I was at 86 before eating
and 96 1 hour later, 2 hours still 96. So I ate popcorn before bed .... oh
well! 123 FBG this morning!

I cooked one whole package of the pasta ... it's suppose to serve 4. It
will serve at least 8 in my opinion.

To the cooked and cooled pasta I added the following:

2 cups shreaded or chopped boiled chicken
1/2 c. dried cherries
1/4 c. slivered almonds
1/2 c. finely chopped celery
1 large carrot grated

I had to chop up the pasta a little as it was to stringy to mix in the
ingredients.

For dressing I whisked together (you can use a blender also) the following:

1/4 c. red wine vinegar
1/4 c. apple juice
1/4 c. mayonaise
1/2 tsp. dry mustard
1/2 tsp. celery salt
2 tsps. poppy seeds

After adding the dressing to the pasta/chicken mix it needs to chill for a
couple of hours.

Lately I've been spiking higher than usual so this was a good experiment and
reminder that I can do better!
Barbara H