Friday, August 22, 2014

Summer Pasta Salad

Yum
I paired this salad with baked tofu for a very satisfying lunch. Whole grains, veggies, and a tangy dressing hit the spot.

Summer Pasta Salad
Ingredients:

12 oz whole wheat pasta
1 carrot, peeled and diced
1 bell pepper, seeded and diced
1 small cucumber, peeled and diced
1/4 red onion, diced small
2 tbsp capers
3 tbsp olive oil
4 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tsp dried basil
1/2 tsp oregano
1 tsp dried parsley

Directions:

Cook the pasta according to the package directions. While the pasta is cooking prepare your veggies and put them in a large bowl. Once your pasta is ready, drain it and let it cool a bit before adding it to the bowl with the veggies. Then add all the dressing ingredients: capers, olive oil, vinegar, salt, pepper, basil, oregano and parsley and toss.

For 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts
Serving Size 122 g
Amount Per Serving
Calories 
219
Calories from Fat 
58
% Daily Value*
Total Fat 
6.5g
10%
Saturated Fat 
0.8g
4%
Trans Fat 
0.0g
Cholesterol 
0mg
0%
Sodium 
226mg
9%
Potassium 
291mg
8%
Total Carbohydrates 
35.0g
12%
Dietary Fiber 
4.6g
19%
Sugars 
3.3g
Protein 
5.8g
Vitamin A 36%Vitamin C 36%
Calcium 3%Iron 9%
Nutrition Grade B
* Based on a 2000 calorie diet

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