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Suggest a better descriptionCook pasta in large pot of boiling salted water until al-dente. Wisk mayo and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing into large bowl, mix pasta and veggies. Can be made 1 day ahead. Just before serving add additional dressing in 1/4 cupfuls to desired. Stir in Parmesan cheesecake
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Serving Size: 1 (273g) | ||
Recipe Makes: 1 | ||
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Calories: 943 | ||
Calories from Fat: 736 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.7g | 109 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 24.9g | ||
Cholesterol 74.6mg | 23 % | |
Sodium 3078.6mg | 106 % | |
Potassium 159.8mg | 4 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 31.3g | ||
Protein 21.6g | 31 % | |
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: 943
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