Directions:
- Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; rinse under cold running water. Drain well; place in a large bowl. Add 1 tablespoon oil; toss to coat. Stir in red cherry tomatoes, yellow cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, squash, and chives.
- Combine remaining 3 tablespoons olive oil, juice, salt, black pepper, and garlic in a small bowl; stir with a whisk. Pour dressing over pasta mixture, and toss well. Serve at room temperature or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.24 Kcal (742 kJ) | ||
| Calories from fat | 84.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Sodium | 595.54mg | 25% | |
| Potassium | 296.09mg | 6% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 75mg | 125% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 22.1mg | 123% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.23 Kcal (328 kJ) | ||
| Calories from fat | 37.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 14% | |
|---|---|---|---|
| Sodium | 262.85mg | 25% | |
| Potassium | 130.68mg | 6% | |
| Total Carbs | 8.54g | 6% | |
| Sugars | 2.35g | 21% | |
| Dietary Fiber | 1.14g | 10% | |
| Protein | 1.48g | 7% | |
| Vitamin C | 33.1mg | 125% | |
| Vitamin A | 0.7mg | 53% | |
| Iron | 9.8mg | 123% | |
| Calcium | 8.8mg | 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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