Picnic Pasta Salad Recipe

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Ingredients:

Serving

2 cups pasta, uncooked
1 cup chopped red bell pepper
1 cup sliced zucchini
1 cup finely chopped celery
1 cup canned kidney beans, rinsed and drained
12 cherry tomatoes, halved
1/2 cup sliced black olives
1/3 cup sun-dried tomato packed in oil, chopped
1/3 cup chopped red onion
1/4 cup olive oil
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
2 tbsp chopped fresh basil
1 clove garlic, minced
1/2 tsp salt (to taste)
1/4 tsp pepper (to taste)

Directions:

Cook pasta and drain; allow to cool.
Combine vegetables in a salad bowl. Gently mix the cooled pasta with the vegetables.
In a small bowl comine ingredients for dressing; pour over salad and mix well.
Allow salad to refrigerate for several hours to develop the best flavor before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.56 Kcal (643 kJ)
Calories from fat	63.89 Kcal
		% Daily Value*
Total Fat	7.1g	11%
Cholesterol	13.01mg	4%
Sodium	299.68mg	12%
Potassium	383.99mg	8%
Total Carbs	18.53g	6%
Sugars	2.97g	12%
Dietary Fiber	2.83g	11%
Protein	4.65g	9%
Vitamin C	36mg	60%
Vitamin A	0.4mg	13%
Iron	7.7mg	43%
Calcium	33.9mg	3%

Amount Per 100 g
Calories	80.12 Kcal (335 kJ)
Calories from fat	33.34 Kcal
		% Daily Value*
Total Fat	3.7g	11%
Cholesterol	6.79mg	4%
Sodium	156.36mg	12%
Potassium	200.36mg	8%
Total Carbs	9.67g	6%
Sugars	1.55g	12%
Dietary Fiber	1.48g	11%
Protein	2.42g	9%
Vitamin C	18.8mg	60%
Vitamin A	0.2mg	13%
Iron	4mg	43%
Calcium	17.7mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.1

Points
4

PointsPlus

Good Points

saturated fat free,
low cholesterol

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