Try this Garden-Fresh Pasta Salad recipe, or contribute your own.
Suggest a better description1. Cook pasta twists according to package directions. About 5 minutes before pasta is doen, add broccoli florets and cook 5 minutes longer. Drain well. 2. In large bowl, combine mayonnaise, vinegar, garlic, salt and pepper; mix well. Add pasta, broccoli, tomatoes, bell pepper, green onions, parsley and basil; toss until well combined. Cover and refrigerate 2 hours,or until chilled. 3. To serve, line platter or individual plates with lettuce leaves; spoon pasta salad on top and sprinkle with cheese. Garnish with cherry tomatoes and cucumbers. Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mg chol, 412 mg sod.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 67 | ||
Calories from Fat: 47 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 131.8mg | 5 % | |
Potassium 132.1mg | 3 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.9g | ||
Protein 1.8g | 3 % | |
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: 67
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