1. In a small bowl, mix olive oil, red wine vinegar, oregano, salt/pepper and juice squeezed from lemon. Set aside.
2. Prepare vegetables and toss in a large bowl with half the dressing.
3. Add cooked pasta and toss with remaining dressing.
4. Add dill and mix.
5. Top with feta cheese and refrigerate before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (626g)|
|Recipe Makes: Servings|
|Calories from Fat: 979 (91%)|
|Amt Per Serving||% DV|
|Total Fat 108.8g||145 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 78.8g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0mg||0 %|
|Sodium 27.2mg||1 %|
|Potassium 744.8mg||20 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 21.9g|
|Protein 4.1g||6 %|
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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: 1080
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