Directions:
- Cook pasta shells as directed al-dente.
- Drain and rinse with cold water.
- Place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
- Pour vinaigrette over salad and toss to coat.
- Stuff the shells with the salad.
- Garnish with red and yellow peppers.
- Cover and refrigerate for at least an hour.
- Vinaigrette directions.
- Process all vinaigrette ingredients in a food processor except the oil.
- Slowly drizzle the oil into food processor until emulsified.
- Scrape into a bowl and wait for half an hour for the flavors to develop.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.17 Kcal (1073 kJ) | ||
| Calories from fat | 194.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 33% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 246.87mg | 10% | |
| Potassium | 136.48mg | 3% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 148.1mg | 247% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 14mg | 78% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 117.95 Kcal (494 kJ) | ||
| Calories from fat | 89.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 33% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 113.66mg | 10% | |
| Potassium | 62.84mg | 3% | |
| Total Carbs | 6.23g | 5% | |
| Sugars | 2.49g | 22% | |
| Dietary Fiber | 2.73g | 24% | |
| Protein | 1.8g | 8% | |
| Vitamin C | 68.2mg | 247% | |
| Vitamin A | 1mg | 69% | |
| Iron | 6.5mg | 78% | |
| Calcium | 32.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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