4 SERVINGS DAIRY-FREE One of the most appealing aspects of a pasta salad is that it allows you to improvise. Experiment by adjusting the seasonings and substituting or adding sauteed mushrooms, feta cheese or blanched green beans. Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally. Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste. Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature. PER SERVING: 261 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 128MG SOD.; 4G FIBER. By Kathleen
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.9mg||13 %|
|Sodium 16.8mg||1 %|
|Potassium 157.2mg||4 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 33.3g|
|Protein 6.6g||9 %|
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Calories per serving: 186
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