Pea & Pastina Salad
|Dry pasta/About 1 pound 2 cups dry rice pasta||3⁄4 Pound|
|Lemon dressing||1 Tablespoon|
|Frozen peas||20 Ounce (4 Cups)|
In a 6- to 8-quart pan, bring 4 quarts water to a boil over high heat.
Stir in pasta and cook, uncovered, until barely tender to bite, 6 to 7 minutes.
Drain, rinse with cold water, and drain again.
In a large bowl, mix pasta with lemon dressing.
If made ahead, cover and chill up until next day.
Transport, covered, in an insulated chest, along with peas in a plastic bag.
Serving size: Complete recipe
Calories 1736 Calories from Fat 114
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1119.9 mg46.7%
Total Carbohydrates 325 g108.2%
Dietary Fiber 37.5 g150.2%
Sugars 40.9 g
Protein 72 g143.3%
Vitamin A 233.3% Vitamin C 170.1%
Calcium 12.5% Iron 81.6%
*Based on a 2000 Calorie diet