Pasta SaladSubmitted by dcallender
Makes 10 servings
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vinegar base pasta salad
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Ingredients
| 10 |
oz macaroni, dry |
| 1 |
cup tomatoes, chopped and seeded |
| 1 |
cucumber, sliced thin |
| 1/2 |
cup purple onion, chopped |
| 2 |
tablespoons olive oil |
| 1/4 |
cup balsamic vinegar |
| 1/2 |
cup apple cider vinegar |
| 1/2 |
teaspoon garlic powder |
| 1/4 |
teaspoon black pepper |
| 1/4 |
cup splenda |
Directions
- Cook pasta (use any kind you choose, I like Farfalle) in boiling water and drain, cool. Chop Vegetables and add to cooled pasta. Mix remaining ingredients and pour over salad. Refrigerate for at least 4 hours before serving.
Categories
Salads
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Serving Size 104.8g |
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Amount Per Serving |
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Total Carbohydrates 29.4g 10%
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| Vitamin A 3% |
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Vitamin C 5% |
| Calcium 1% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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