Fresh, colorful with plenty of vegetables
| 1 | pound penne pasta, cooked according to package directions |
| 1/2 | cup olive oil |
| 1/2 | cup vinegar |
| 1 | tsp dijon mustard |
| 1/2 | tsp sugar |
| 1 | clove garlic, crushed |
| 1/2 | cup fresh parsley, minced |
| 1/2 | cup scallions, minced |
| 3 | cups broccoli, steamed |
| 1 | cup carrots, julienned or grated |
| 2 | red bell peppers |
| 1 | cup black olives |
| 1 | red onion, sliced thin |
- Combine the olive oil, vinegar, mustard, sugar, and garlic and shake in a jar with a tight fitting lid. Let sit for 1 hour at room temperature, then remove the garlic clove and shake again
- Toss the warm, cooked pasta with the dressing and parsley. You may add other fresh herbs as desired
- Refrigerate until 1 hour before serving time
- Have all the vegetables chopped and prepared
- Just before serving, toss the vegetables into the pasta.
Main Dish, Vegetarian
| Nutrition Facts | ||||||
Serving Size 135.7g |
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Amount Per Serving |
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Calories 251 Calories from Fat
97 |
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% Daily Value* |
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Total Fat
10.8g 17%
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Saturated Fat
1.4g 7%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
124mg 5%
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Total Carbohydrates
34.4g 11%
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Dietary Fiber
3.2g 13%
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Sugars
3.7g |
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Protein
6.1g
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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