Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth. To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.) Approximately 5-7 minutes. Per serving: 1778 Calories; 77g Fat (38% calories from fat); 67g Protein; 210g Carbohydrate; 129mg Cholesterol; 1152mg Sodium By Patty
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|Serving Size: 1 Serving (875g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 430 (33%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 292.8mg||90 %|
|Sodium 1715.5mg||59 %|
|Potassium 1646.7mg||43 %|
|Total Carbohydrate 160.8g||47 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 151.7g|
|Protein 61.2g||87 %|
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Calories per serving: 1307
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