Directions:
- Break spaghetti in half and cook according to package directions. Meanwhile, combine the remaining ingredients in a large bowl. Drain spaghetti; rinse in cold water. Add to tomato mixture and toss. Cover and refrigerate for at least 2 hours. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.47 Kcal (1216 kJ) | ||
| Calories from fat | 229.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.54g | 39% | |
|---|---|---|---|
| Cholesterol | 25.75mg | 9% | |
| Sodium | 738.95mg | 31% | |
| Potassium | 168.09mg | 4% | |
| Total Carbs | 10.21g | 3% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 324.16 Kcal (1357 kJ) | ||
| Calories from fat | 256.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.51g | 39% | |
|---|---|---|---|
| Cholesterol | 28.73mg | 9% | |
| Sodium | 824.66mg | 31% | |
| Potassium | 187.59mg | 4% | |
| Total Carbs | 11.39g | 3% | |
| Sugars | 2.36g | 8% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 5.69g | 10% | |
| Vitamin C | 4mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 51.1mg | 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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