Directions:
- Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
- In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.09 Kcal (1261 kJ) | ||
| Calories from fat | 48.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 10.97mg | 4% | |
| Sodium | 308.91mg | 13% | |
| Potassium | 71.4mg | 2% | |
| Total Carbs | 48.99g | 16% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 13.5g | 27% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 0.4mg | 2% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 241.4 Kcal (1011 kJ) | ||
| Calories from fat | 38.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 8% | |
|---|---|---|---|
| Cholesterol | 8.8mg | 4% | |
| Sodium | 247.68mg | 13% | |
| Potassium | 57.25mg | 2% | |
| Total Carbs | 39.28g | 16% | |
| Sugars | 1.07g | 5% | |
| Dietary Fiber | 0.55g | 3% | |
| Protein | 10.82g | 27% | |
| Vitamin C | 14mg | 29% | |
| Iron | 0.3mg | 2% | |
| Calcium | 62.6mg | 8% | |
* 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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