Pasta salad
DIRECTIONS:
Combine the basil, oregano, canola oil, olive oil, red wine vinegar, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of sugar together in a bowl. Whisk until well combine then set aside for flavors to mingle.
Cook the pasta per instructions in salted water. Drain then rinse a bit with cold water. Combine the cooled pasta with the tomatoes, cucumber, olives, roasted bell pepper, red onion, and feta cheese together in a bowl. Pour the vinaigrette on top and mix until coated evenly. Place into the refrigerator until ready to serve. Enjoy.
Adapted recipe by For the Love of Cooking.net
Original recipe by Lynda's Recipe Box
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 159 | ||
Calories from Fat: 54 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 112mg | 4 % | |
Potassium 166mg | 4 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 20.7g | ||
Protein 5g | 7 % | |
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: 159
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