Italian Tomato and Pasta Salad

3 hours Prep: 10 minutes Cook: 0 minutes

26 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	cups	pasta, elbow macaroni	cooked
32	ounces	tomatoes, canned	drained, reserve 1 inch of liquid
2	tablespoons	wine vinegar
1/4	teaspoon	garlic powder
1	teaspoon	basil	dried
1	teaspoon	oregano	dried
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated

Directions

In a large bowl, combine all ingredients, mixing well.

Add small amounts of tomato liquid until pasta is evenly moistened.

Chill several hours to blend flavors.

Mix well before serving.

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Nutrition Facts

Serving Size 125g

Amount per Serving

Calories 26 18% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 191mg	8%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 1.0g	3%

Vitamin A	3%		Vitamin C	19%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Ribbon Loaf

We have made this recipe over the years from memory, it originialy was in a Womans Day or Family Circle back in the mid 70's. It is just great, easy and highly recomend it to everyone. However I will say that it is best if let set for 6-8 hours or overnight, it marries and blends and softens the crackers. When sliced it looks like a giant petifore.