Bring a pot of water to boil. Blanch snow peas, red peppers, and broccoli (do not overcook). Remove and add to a bowl of cold water to stop the cooking. Add pasta to boiling water, salted if desired. Cook until al dente (don't overcook). Drain and run cold water over pasta. Drain again.
Combine lemon juice, red wine vinegar, sugar, oil and dried herbs (if using). Mix. Combine veggies, sun dried tomatoes, and pasta. Add olives and herbs (parsley, oregano, basil), and add the dressing. Mix well. Adjust seasonings (can add more vinegar, lemon juice, salt and pepper).
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|Serving Size: 1 Serving (1621g)|
|Recipe Makes: Servings|
|Calories from Fat: 650 (70%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 44.4g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 0mg||0 %|
|Sodium 1387.3mg||48 %|
|Potassium 2284.8mg||60 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 30g|
|Protein 17.2g||25 %|
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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: 929
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