Directions:
- Cut up all the vegetables into bite size pieces. In a large bowl, marinate vegetables in Italian dressing overnight.
- The next day, prepare pasta according to the package instructions. Dran and rinse with cold water. Drain marinade from vegetables, reserving 1/2 cup of dressing.
- Combine chili sauce, lemon juice and dill mix in a small bowl. Pour over pasta and vegetables and toss to coat. Add remainder of Italian marinade to taste.
- Refrigerate until thoroughly chilled and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.21 Kcal (641 kJ) | ||
| Calories from fat | 24.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Cholesterol | 23.63mg | 8% | |
| Sodium | 184.78mg | 8% | |
| Potassium | 553.22mg | 12% | |
| Total Carbs | 26.17g | 9% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 76.2mg | 127% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.26 Kcal (265 kJ) | ||
| Calories from fat | 10.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 4% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 8% | |
| Sodium | 76.29mg | 8% | |
| Potassium | 228.41mg | 12% | |
| Total Carbs | 10.8g | 9% | |
| Sugars | 1.5g | 15% | |
| Dietary Fiber | 1.43g | 14% | |
| Protein | 2.78g | 13% | |
| Vitamin C | 31.5mg | 127% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 7% | |
| Calcium | 21mg | 5% | |
* 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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