Directions:
- In a large mixing bowl chop all vegetables into bite size pieces. Excluding the olives and pimentos. Add the dressings and toss, cover and refridgerate overnight. Pull veggie salad out and let come to almost room temperature. boil the water for pasta and cook pasta. Drain very well and toss in the vegetable mixture. cover again and either refridgerate or serve. You can also add a little chopped pepperoni or hard salami and make it a hearty, but light lunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.64 Kcal (258 kJ) | ||
| Calories from fat | 9.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 0% | |
| Sodium | 111.4mg | 5% | |
| Potassium | 279.52mg | 6% | |
| Total Carbs | 10.82g | 4% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 52.1mg | 87% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.5mg | 25% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 38.14 Kcal (160 kJ) | ||
| Calories from fat | 6.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 2% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 0% | |
| Sodium | 68.93mg | 5% | |
| Potassium | 172.95mg | 6% | |
| Total Carbs | 6.7g | 4% | |
| Sugars | 2.79g | 18% | |
| Dietary Fiber | 1.44g | 9% | |
| Protein | 1.58g | 5% | |
| Vitamin C | 32.2mg | 87% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.8mg | 25% | |
| Calcium | 64.4mg | 10% | |
* 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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