Light Italian pasta salad from Donna's friend Stacy in Des Moines
Cook pasta in according to package directions. Cool pasta to lukewarm.
Meanwhile, combine red wine vinegar, salt, sun-dried tomatoes, garlic, extra virgin oil in a food processor to create sauce.
Mix pasta, sauce, cherry tomatoes, basil, olives together and serve at room temperature. Top with spoonfuls of Ricotta - don't mix in.
(From Donna Krupko's friend Stacy)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 334 | ||
Calories from Fat: 134 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 202.7mg | 7 % | |
Potassium 707.4mg | 19 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 39.4g | ||
Protein 10.3g | 15 % | |
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: 334
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