A wonderful pasta salad with a dressing that is a tomato based and is a great alternative to a cream based dressing.
Cook pasta (use your favorite shape) and cool while preparing the other vegies and sauce. Dice tomatoes, green onion, green pepper and cucumber. Toss vegies with the pasta.
In a small mixing bowl or a 2 cup measuring cup mix the sauce ingredients well with a whisk. When blended pour over the pasta and vegies and mix well.
You can lessen the amount of sugar in the sauce or use Splenda for diabetics.
Chill the salad for a least 1 hour. Salad keeps well for a few days - if it lasts that long!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 10 | ||
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Calories: 255 | ||
Calories from Fat: 111 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 32.7mg | 10 % | |
Sodium 102.9mg | 4 % | |
Potassium 206mg | 5 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 30.4g | ||
Protein 5.6g | 8 % | |
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: 255
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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