Place pasta in boiling water to cover, stir and return to a boil. Cook until al dente, about 9-11 minutes. Drain in colander; cool under cold running water. Meanwhile, in large mixing bowl, whisk together salad dressing, mustard and herbs. Add pasta, tomatoes, scallions, olives, peppers, cheese, if using, and garlic, toss well. Chill about 1 hour before serving. Serve salad over leaf lettuce bed. Makes 6-8 servings, 6 grams of fat per 1 cup serving. | Recipe by: August 1996 Vegetarian Times
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 7 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.7mg||6 %|
|Sodium 37.1mg||1 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.2g|
|Protein 3.5g||5 %|
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: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!