Directions:
- Cook macaroni until barely tender.
- Rinse and transfer to a large mixing bowl.
- Let cool.
- Cook vegetables until tender.
- Drain and cut into bite-sized pieces if necessary.
- Let cool.
- Add cooled vegetables, onions, olives, and parsley to cooled pasta.
- Mix well.
- To make the dressing, put tomato paste, basil, garlic to taste and Canola Oil in a food processor or blender.
- Blend, scraping often, until fairly smooth.
- Add vinegar, cheese and yogurt.
- Blend again.
- Pour dressing over pasta-vegetable mixture.
- Add tomatoes and mix well.
- Makes 50 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.87 Kcal (787 kJ) | ||
| Calories from fat | 61.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 398.76mg | 17% | |
| Potassium | 377.48mg | 8% | |
| Total Carbs | 25.85g | 9% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 2mg | 11% | |
| Calcium | 157.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 115.62 Kcal (484 kJ) | ||
| Calories from fat | 37.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 11% | |
|---|---|---|---|
| Cholesterol | 3.14mg | 2% | |
| Sodium | 245.41mg | 17% | |
| Potassium | 232.32mg | 8% | |
| Total Carbs | 15.91g | 9% | |
| Sugars | 3.04g | 20% | |
| Dietary Fiber | 2.31g | 15% | |
| Protein | 4.78g | 16% | |
| Vitamin C | 7.8mg | 21% | |
| Iron | 1.2mg | 11% | |
| Calcium | 96.9mg | 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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