Directions:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
- In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat.
- Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.01 Kcal (766 kJ) | ||
| Calories from fat | 83.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 6.55mg | 2% | |
| Sodium | 400.74mg | 17% | |
| Potassium | 102.37mg | 2% | |
| Total Carbs | 21.09g | 7% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.6mg | 4% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205.79 Kcal (862 kJ) | ||
| Calories from fat | 94.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 14% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 450.62mg | 17% | |
| Potassium | 115.11mg | 2% | |
| Total Carbs | 23.72g | 7% | |
| Sugars | 3g | 11% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 4.68g | 8% | |
| Vitamin C | 10.2mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 46.3mg | 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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