Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Pasta Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 15%·PRO 20%
CARBS 35G45% OF CAL
3G FIBER0G ADDED3G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 15G44% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, vinegar-based pasta salad loaded with cherry tomatoes, olives, and cheese. Flexible and refreshing for summer picnics or side-dish duty.
mainamericansaladpastavegetarian
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- 1/4 cup red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups grape tomatoes, halved
- 1/2 14-ounce can of black olives, sliced in half
- 1/2 large green pepper, chopped small sliced
- 8 ounces pasta: elbow, penne, and fusilli work well
- 4 ounces Monterrey Jack cheese, diced into 1/2 inch pieces
- kosher salt to taste
- freshly ground black pepper to taste
At a glance
PER SERVING · TIME 15M
CAL 15%·PRO 20%
CARBS 35G45% OF CAL
3G FIBER0G ADDED3G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 15G44% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 574mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 180mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 574MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.