This was designed to yield about 5 cups in the completed batch, in order to prepare 1c week day lunch portions. It is pretty light and keeps very well.
| 4 | c Cooked Pasta, Fusilli |
| 2 | T Finely Chopped Sun-Dried Yellow Tomatoes |
| 15 | small Olives, Ripe, Canned |
| 4 | T Red Wine Vinaigrette |
| 1 | T EVOO (Extra Virgin Olive Oil) |
| 1/10 | t Italian seasonings |
- Put Evoo and red wine vinaigrette in a bowl, add sun-dried tomatoes and seasonings.
- Cook pasta.
- Drain olives and add them to the bowl with the oil and vinaigrette.
- Drain and rinse pasta
- Add "dressing" and toss throughly.
- Enjoy!
Salads, Greek, Italian, Cocktail Party, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 96.9g |
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Amount Per Serving |
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|
Calories 286 Calories from Fat
42 |
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% Daily Value* |
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|
Total Fat
4.7g 7%
|
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|
Saturated Fat
0.7g 3%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
177mg 7%
|
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|
Total Carbohydrates
53.3g 18%
|
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|
Dietary Fiber
3.2g 13%
|
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|
Sugars
1.6g |
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|
Protein
9.4g
|
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|
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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. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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