Try this Tri-Pasta Salad with Herbed Vinaigrette recipe, or contribute your own.
Suggest a better descriptionCook the pastas according to package directions, omitting any salt or fat. Drain, rinse under cold water, and drain again. Place in a large bowl. Add the green pepper and next six ingredients; toss well. Combine the vinegar and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over the pasta mixture; toss well. Cover and chill thoroughly. Toss gently before serving. Serves 8. From Cooking Light Cookbook 1994. The following information is based on the original recipe, which had 1 tsp. of olive oil in the dressing. Per serving: Calories, 118; Protein, 4 grams; Carbs., 22 grams; Sodium, 155 mg.; Fat, 2 grams (15% of calories). Posted by Jean Reese
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Serving Size: 1 Serving (1159g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 299 | ||
Calories from Fat: 86 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 712.5mg | 25 % | |
Potassium 2141mg | 56 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 20.9g | 84 % | |
Sugars, other 24.5g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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