Pasta salad made for dinner with Eides.
| 300 | g pasta, dry, pipe rigate |
| 195 | g cheddar cheese, leicester, cut small cubes |
| 50 | g sweet red pepper, raw, small strips |
| 68 | g yellow pepper, raw, small strips |
| 110 | g onion, raw, purple, chopped |
| 50 | g tomato, sun-dried, chopped |
| 150 | g carrot, raw, sliced and chopped into triangles |
| 94 | g egg white, chopped |
| 50 | g mayonnaise, low-fat |
| 63 | g mayonnaise |
| 200 | g yoghurt, plain, greek style |
| 3 | tbsp extra virgin olive oil |
| 2 3/4 | tbsp lemon juice, squeezed |
| 1/4 | tsp black pepper, ground |
| 1/4 | tsp celery salt |
| 1/2 | tsp garlic powder |
| 1/2 | tsp coriander, dried |
| 1/4 | tsp thyme, dried |
| 18 | g fresh basil, chopped |
| 1/4 | tsp rosemary, dried |
Mix all the ingredients together.
CategoriesPasta, Side Dish
| Nutrition Facts | ||||||
Serving Size 119.5g |
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Amount Per Serving |
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Calories 243 Calories from Fat
129 |
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% Daily Value* |
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Total Fat
14.3g 22%
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Saturated Fat
4.4g 22%
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Trans Fat
0.0g |
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Cholesterol
38mg 13%
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Sodium
219mg 9%
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Total Carbohydrates
19.7g 7%
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Dietary Fiber
0.8g 3%
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Sugars
1.8g |
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Protein
8.8g
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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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