Prep Time:20 minInactive Prep Time:--Cook Time:11 minLevel:
Easy
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
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Serving Size: 1 recipe (585g) | ||
Recipe Makes: 0 | ||
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Calories: 236 | ||
Calories from Fat: 134 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 60mg | 18 % | |
Sodium 889.8mg | 31 % | |
Potassium 144.2mg | 4 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.4g | ||
Protein 13.5g | 19 % | |
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: 236
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