Directions:
- 1. Cook pasta in pot of rapidly boiling salted water until al dente (about 8-10 minutes.) Drain.
- 2. Combine all salad ingredients in a large bowl. In a separate bowl, combine all dressing ingredients and mix well.
- 3. Pour 1/2 of dressing into salad bowl, toss and refrigerate overnight.
- 4. Serve the next day on a bed of radicchio and garnish with fresh basil, ground pepper and remaining dressing to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.22 Kcal (1558 kJ) | ||
| Calories from fat | 279.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.04g | 48% | |
|---|---|---|---|
| Cholesterol | 23.37mg | 8% | |
| Sodium | 1075.04mg | 45% | |
| Potassium | 235.79mg | 5% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 9.13g | 18% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 161.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 217.19 Kcal (909 kJ) | ||
| Calories from fat | 163.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 48% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 8% | |
| Sodium | 627.3mg | 45% | |
| Potassium | 137.59mg | 5% | |
| Total Carbs | 8.47g | 5% | |
| Sugars | 3.15g | 22% | |
| Dietary Fiber | 1.5g | 10% | |
| Protein | 5.33g | 18% | |
| Vitamin C | 12.4mg | 35% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 94.2mg | 16% | |
* 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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