Directions:
- Bring 4 quarts of water to boil with 1 T salt.
- Add noodles and cook al dente. Drain and rinse with cold water until cool. You want the pasta still moist, but not wet.
- Stir in the veggies. ( on the onions use the green parts too.).
- Combine the remaining ingredients to make the dressing.
- NOTE:*The best BBQ Sauce for this is: Bull's Eye Origonal! It is a little sweet and not overpowering.
- Toss the pasta with the dressing.
- The salad can be refrigerated for 2 days. If it seems too dry add 2-3 T of warm water and toss well to make it creamy again.
- **To take it to a pic-nick put your cold pasta in a large zip-lock. Put a little water in a little zip lock and put it right in the bag too. When ready to serve add the water to moisten the pasta! :-) Carry the dressing in separate container and toss just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.91 Kcal (2441 kJ) | ||
| Calories from fat | 263.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.31g | 45% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 5% | |
| Sodium | 529.27mg | 22% | |
| Potassium | 331.78mg | 7% | |
| Total Carbs | 69.22g | 23% | |
| Sugars | 12.47g | 50% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 10.8g | 22% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 11.1mg | 61% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 296.82 Kcal (1243 kJ) | ||
| Calories from fat | 134.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 45% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 5% | |
| Sodium | 269.51mg | 22% | |
| Potassium | 168.94mg | 7% | |
| Total Carbs | 35.25g | 23% | |
| Sugars | 6.35g | 50% | |
| Dietary Fiber | 1.78g | 14% | |
| Protein | 5.5g | 22% | |
| Vitamin C | 11.3mg | 37% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 5.6mg | 61% | |
| Calcium | 21.4mg | 4% | |
* 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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