Barefeet in the Kitchen · by Mary Younkin
Marinated Vegetable Pasta Salad
NUTRITION · PER SERVING—
CAL 10%·PRO 11%
CARBS 42G88% OF CAL
2G FIBER34G OTHER6G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked pasta and fresh vegetables marinated in a tangy dressing. A cold salad that improves as the flavors meld, making it ideal for meal prep or picnics.
mainamericansaladpastadairy freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces salad macaroni
- 1 cup tiny broccoli florets
- 1/2 cup small diced cucumber
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red onion
- 1 cup marinated tomatoes
- 1 cup marinade liquid
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground pepper (adjust to taste)
At a glance
PER SERVING
CAL 10%·PRO 11%
CARBS 42G88% OF CAL
2G FIBER34G OTHER6G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 720mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 10mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.