Directions:
- Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
- Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat. Yield: 24 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.41 Kcal (814 kJ) | ||
| Calories from fat | 28.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 5% | |
|---|---|---|---|
| Sodium | 78.53mg | 3% | |
| Potassium | 86.44mg | 2% | |
| Total Carbs | 34.02g | 11% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 24.4mg | 41% | |
| Iron | 1.9mg | 11% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 225.4 Kcal (944 kJ) | ||
| Calories from fat | 33.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 5% | |
|---|---|---|---|
| Sodium | 91.05mg | 3% | |
| Potassium | 100.22mg | 2% | |
| Total Carbs | 39.45g | 11% | |
| Sugars | 1.96g | 7% | |
| Dietary Fiber | 6.6g | 23% | |
| Protein | 9.02g | 16% | |
| Vitamin C | 28.3mg | 41% | |
| Iron | 2.2mg | 11% | |
| Calcium | 30mg | 3% | |
* 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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