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Tri-Pasta Salad with Herbed Vinaigrette

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Submitted by matrucker

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 86.7
OUNCES ML/G PASTA, ZITI
3 86.7
3 86.7
OUNCES ML/G PASTA, ROTINI
spinach
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
½ 118
CUP ML SWEET YELLOW BELL PEPPERS
chopped *
½ 118
CUP ML CELERY
chopped
¼ 59
CUP ML CARROTS
chopped
2 1E+1
TEASPOONS ML CAPERS *
½ 118
¼ 59
CUP ML WATER
1 15
TABLESPOON ML BASIL
chopped
1 15
TABLESPOON ML CHIVES
chopped
1 15
TABLESPOON ML OREGANO
chopped
1 15
TABLESPOON ML DIJON MUSTARD
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML THYME
chopped *
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Cook the pastas according to package directions, omitting any salt or fat.

Drain, rinse under cold water, and drain again.

Place in a large bowl.

Add 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 mixture; toss well.

Cover and chill thoroughly.

Toss gently before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 82 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 122mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 30% Vitamin C 47%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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