Cook pasta in according to package directions. Cool pasta to lukewarm.
Meanwhile, combine red wine vinegar, salt, sun-dried tomatoes, garlic, extra virgin oil in a food processor to create sauce.
Mix pasta, sauce, cherry tomatoes, basil, olives together and serve at room temperature. Top with spoonfuls of Ricotta - don't mix in.
(From Donna Krupko's friend Stacy)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 134 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 46.2mg||14 %|
|Sodium 202.7mg||7 %|
|Potassium 707.4mg||19 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 39.4g|
|Protein 10.3g||15 %|
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: 334
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.