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Tangy Pasta Salad with Tomatoes, Peppers and Olives
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 1/4 cup very thinly sliced and chopped red onion, about 1/4 of a large onion
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups grape tomatoes, halved
- 1/2 large can of black olives, quartered
- 1/2 large green pepper, sliced very thinly and then chopped bite size
- 6-8 ounces pasta of your choice, I used a brown rice fusilli
- 4 ounces of Monterrey Jack cheese, diced small
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2488 % Daily Value *
- Total Fat: 33 g 51.2%
- Saturated Fat: 5 g 24.9%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 308 mg 12.82%
- Calcium: 173 mg 17.29%
- Potassium: 4191 mg 119.75%
- Magnesium: 0 mg 0%
- Iron: 32 mg 178.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 490 g %
- Dietary Fiber: 18 g 73.12%
- Sugar: 42 g
- Protein: 51 g
- Alcohol: 3 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 18.89%
- Vitamin C 75.47%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch28
- Exchange - Vegetables13
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total16 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
