Tri Pasta Salad With Herbed Vinaigrette Recipe
Servings: 1
Ingredients
- 3 ounce Ziti pasta, uncooked
- 3 ounce Bowtie pasta, uncooked
- 3 ounce Spinach rotini pasta,
- Â Â Uncooked
- 1/2 c. Minced green pepper
- 1/2 c. Minced red pepper
- 1/2 c. Minced yellow pepper
- 1/2 c. Minced celery
- 1/4 c. Minced carrot
- 1/4 c. Sliced pimiento-stuffed
- Â Â Olives
- 2 tsp Capers
- 1/2 c. Red wine vinegar
- 1/4 c. Water
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh chives
- 1 Tbsp. Minced fresh oregano
- 1 Tbsp. Dijon mustard
- 2 x Cloves chopped garlic
- 1 tsp Minced fresh thyme
- 1 tsp Extra virgin olive oil (optional)
- 1/4 tsp Pepper
Directions
- Cook the pastas according to package directions, omitting any salt or possibly fat.
- Drain, rinse under cool water, and drain again. Place in a large bowl. Add in the green pepper and next six ingredients; toss well.
- Combine the vinegar and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over the pasta mix; toss well. Cover and refrigeratethoroughly. Toss gently before serving.
- Serves 8.
- original recipe, that had 1 teaspoon of extra virgin olive oil in the dressing. Per
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 571g | |
| Calories 580 | |
| Calories from Fat 186 | 32% |
| Total Fat 20.94g | 26% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 422mg | 18% |
| Potassium 880mg | 25% |
| Total Carbs 80.88g | 22% |
| Dietary Fiber 10.1g | 34% |
| Sugars 9.28g | 6% |
| Protein 14.72g | 24% |
