Cook pasta (use your favorite shape) and cool while preparing the other vegies and sauce. Dice tomatoes, green onion, green pepper and cucumber. Toss vegies with the pasta.
In a small mixing bowl or a 2 cup measuring cup mix the sauce ingredients well with a whisk. When blended pour over the pasta and vegies and mix well.
You can lessen the amount of sugar in the sauce or use Splenda for diabetics.
Chill the salad for a least 1 hour. Salad keeps well for a few days - if it lasts that long!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 10|
|Calories from Fat: 111 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 32.7mg||10 %|
|Sodium 102.9mg||4 %|
|Potassium 206mg||5 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 30.4g|
|Protein 5.6g||8 %|
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: 255
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.