Name: Leftover Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Red onion; 2 tb olive oil; VINAIGRETTE; 3 tb Balsamic vinegar; 2 tb Capers; 1/2 c Chopped parsley; 1/2 lb Pasta; 1/2 Red bell pepper; 4 oz Gouda cheese; 1/2 Yellow bell pepper; 1/4 c Chopped basil; 1 tb olive oil; 1/2 Green bell pepper; 1 Jar roasted red peppers; Salt and black pepper; 1 c Broccoli florets

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INGREDIENTS

1 Red onion
2 tb olive oil
VINAIGRETTE
3 tb Balsamic vinegar
2 tb Capers
1/2 c Chopped parsley
1/2 lb Pasta
1/2 Red bell pepper
4 oz Gouda cheese
1/2 Yellow bell pepper
1/4 c Chopped basil
1 tb olive oil
1/2 Green bell pepper
1 Jar roasted red peppers
Salt and black pepper
1 c Broccoli florets

Servings

INSTRUCTIONS

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 on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#2051

NOTES

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Leftover Pasta Salad

1  Red onion 
2 tb olive oil 
  VINAIGRETTE 
3 tb Balsamic vinegar 
2 tb Capers 
1/2 c Chopped parsley 
1/2 lb Pasta 
1/2  Red bell pepper 
4 oz Gouda cheese 
1/2  Yellow bell pepper 
1/4 c Chopped basil 
1 tb olive oil 
1/2  Green bell pepper 
1  Jar roasted red peppers 
  Salt and black pepper 
1 c Broccoli florets

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 <designwest@ameritech.net> on Nov 9, 1998.    Recipe by: FOOD IN A FLASH  SHOW#2051

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Nutrition

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Serving Size: 1 Serving (875g)
Recipe Makes: 1 servings

Calories: 1307
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 %
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.

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Calories per serving: 1307

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