Summer Pasta Salad
|Tiny pasta shells/Elbow macaroni/ditalini||4 Ounce|
|Olive oil||4 Teaspoon|
|Minced fresh basil/Parsley||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Red onion||1 Small, chopped fine|
|Cucumber||1 Medium, peeled, seeded, and chopped|
|Ripe tomato||1 Large, cored, seeded, and cut into 1/2 inch cubes|
In a large saucepan, cook the pasta according to package directions, omitting the salt.
Drain, rinse under cold running water to stop the cooking, and drain again.
Transfer the pasta to a large bowl; add the olive oil, basil, and pepper, and toss well to mix.
Add the onion, cucumber, and tomato, and toss well again.
Serving size: Complete recipe
Calories 671 Calories from Fat 202
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13 mg0.5%
Total Carbohydrates 99 g32.9%
Dietary Fiber 8 g32.1%
Sugars 14.2 g
Protein 17 g34.5%
Vitamin A 39.8% Vitamin C 51.6%
Calcium 6.4% Iron 18.9%
*Based on a 2000 Calorie diet