Learn how to make Garden Penne Salad, one of Rita's recipes to help prevent gestational diabetes.

Garden Penne Salad


  • 4 ounces uncooked whole-grain penne pasta
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 1½ cups diced green bell peppers
  • 1 cup grape tomatoes, halved
  • ¼ cup chopped fresh basil
  • 2 ounces crumbled reduced-fat feta cheese


  1. Cook pasta according to package directions. Add beans during the last minute of cooking.
  2. Meanwhile, place large skillet coated with cooking spray over medium-high heat. Cook peppers for 4 minutes or until crisp-tender. Stir in tomatoes and cook 4 minutes or until tender. Remove from heat.
  3. Drain pasta and beans. Place on serving platter. Sprinkle with basil. Spoon pepper mixture evenly over the top, and then top with the cheese.

Makes 4 servings.