PENNE PASTA SALAD WITH TOMATO VINAIGRETTE
PENNE PASTA SALAD WITH TOMATO VINAIGRETTE
Yield Portion Size
24 portions
(1-1/2 cups)
| 1 lb |
Penne pasta, cooked and drained
|
| 2-1/2 cups |
Cauliflower florets
|
| 1 cup |
Ripe olives, sliced
|
| 6 cups |
Yellow peppers, julienned
|
| 1/2 cup |
Red onion, diced
|
| 1-3/4 cups | |
| 2 tbsp |
Red wine vinegar
|
| 3 tbsp |
Olive oil
|
| 1 tsp |
Garlic, minced
|
| 1/2 tsp |
Salt
|
| 1/4 tsp |
Black pepper
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 16 mg | 2% |
| Total Fat | 3 g | 5% |
| Iron | 1 mg | 5% |
| Potassium | 121 mg | 0% |
| Calories | 118 kcal | 6% |
| Sodium | 206 mg | 9% |
| Protein | 4 g | 7% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 0 g | 2% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 2 g | 7% |
| Vitamin C | 76 mg | 126% |
| Vitamin A | 120 iu | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Drop cauliflower into boiling water 4-5 minutes and shock in ice water. Drain.
-
Step 2
In large bowl, combine olives, yellow peppers and red onion. Add cauliflower and pasta.
-
Step 3
Combine vinaigrette ingredients. Pour over pasta and vegetables. Serve immediately, or chill and serve cold.
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