Directions:
- Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine.
- Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.23 Kcal (650 kJ) | ||
| Calories from fat | 125.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 21% | |
|---|---|---|---|
| Cholesterol | 12.24mg | 4% | |
| Sodium | 536.58mg | 22% | |
| Potassium | 140.54mg | 3% | |
| Total Carbs | 4.59g | 2% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 182.2 Kcal (763 kJ) | ||
| Calories from fat | 146.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.33g | 21% | |
|---|---|---|---|
| Cholesterol | 14.37mg | 4% | |
| Sodium | 629.81mg | 22% | |
| Potassium | 164.96mg | 3% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 1.93g | 7% | |
| Dietary Fiber | 1.14g | 4% | |
| Protein | 3.03g | 5% | |
| Vitamin C | 9.8mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.9mg | 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.
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