Chunky Veggie Pasta Salad Recipe

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Chunky Veggie Pasta Salad
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Ingredients:

Directions:

  1. Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine pasta with remaining ingredients; toss gently to coat. Cover and refrigerate for 3 hours or overnight. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.1 Kcal (440 kJ)
Calories from fat 28.03 Kcal
% Daily Value*
Total Fat 3.11g 5%
Cholesterol 14.68mg 5%
Sodium 81.6mg 3%
Potassium 201.12mg 4%
Total Carbs 16.56g 6%
Sugars 3.61g 14%
Dietary Fiber 1.78g 7%
Protein 3.17g 6%
Vitamin C 35.8mg 60%
Iron 1.1mg 6%
Calcium 29.6mg 3%
Amount Per 100 g
Calories 68.44 Kcal (287 kJ)
Calories from fat 18.25 Kcal
% Daily Value*
Total Fat 2.03g 5%
Cholesterol 9.56mg 5%
Sodium 53.14mg 3%
Potassium 130.97mg 4%
Total Carbs 10.78g 6%
Sugars 2.35g 14%
Dietary Fiber 1.16g 7%
Protein 2.07g 6%
Vitamin C 23.3mg 60%
Iron 0.7mg 6%
Calcium 19.3mg 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

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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