Directions:
- Cook pasta and refrigerate until ready to use
- Heat olive oil over med heat. Add crushed garlic and cook until golden brown
- Poor into small bowl and set aside to cool
- While garlic and olive oil are cooling, dice all vegetables and add to pasta in large bowl
- Once cool, add apple cider vinegar, balsamic vinegar, salt, pepper, oregano and sugar to oil. Whisk to combine. Add basil and mint.
- Pour over pasta and vegetables. Gently toss to coat.
- Refrigerate for at least an hour before serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.21 Kcal (1441 kJ) | ||
| Calories from fat | 116.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 20% | |
|---|---|---|---|
| Cholesterol | 58.56mg | 20% | |
| Sodium | 165.06mg | 7% | |
| Potassium | 142.45mg | 3% | |
| Total Carbs | 47.26g | 16% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 9.31g | 19% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 12.9mg | 72% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.67 Kcal (618 kJ) | ||
| Calories from fat | 49.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 20% | |
|---|---|---|---|
| Cholesterol | 25.12mg | 20% | |
| Sodium | 70.81mg | 7% | |
| Potassium | 61.11mg | 3% | |
| Total Carbs | 20.27g | 16% | |
| Sugars | 0.69g | 6% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 4g | 19% | |
| Vitamin C | 4.2mg | 16% | |
| Iron | 5.6mg | 72% | |
| Calcium | 10.6mg | 2% | |
* 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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