Try this Seafood Pasta Salad recipe, or contribute your own.
Suggest a better descriptionsalt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 110 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 261.3mg | 9 % | |
Potassium 3.3mg | 0 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.8g | ||
Protein 0.3g | 0 % | |
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: 143
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