Directions:
- Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham.
- In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly.
- Whisk in parsley, basil, thyme and season with salt and pepper.
- Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.77 Kcal (2490 kJ) | ||
| Calories from fat | 365.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.56g | 62% | |
|---|---|---|---|
| Cholesterol | 73.35mg | 24% | |
| Sodium | 729.56mg | 30% | |
| Potassium | 142.25mg | 3% | |
| Total Carbs | 47.74g | 16% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 11.07g | 22% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 246.95 Kcal (1034 kJ) | ||
| Calories from fat | 151.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 62% | |
|---|---|---|---|
| Cholesterol | 30.45mg | 24% | |
| Sodium | 302.92mg | 30% | |
| Potassium | 59.06mg | 3% | |
| Total Carbs | 19.82g | 16% | |
| Sugars | 0.33g | 3% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 4.6g | 22% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 1.3mg | 18% | |
| Calcium | 13.6mg | 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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