vinegar base pasta salad
| 10 | oz macaroni, dry |
| 1 | cup tomatoes, chopped and seeded |
| 1 | cucumber, sliced thin |
| 1/2 | cup purple onion, chopped |
| 2 | tablespoons olive oil |
| 1/4 | cup balsamic vinegar |
| 1/2 | cup apple cider vinegar |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon black pepper |
| 1/4 | cup splenda |
Cook pasta (use any kind you choose, I like Farfalle) in boiling water and drain, cool. Chop Vegetables and add to cooled pasta. Mix remaining ingredients and pour over salad. Refrigerate for at least 4 hours before serving.
CategoriesSalads
| Nutrition Facts | ||||||
Serving Size 104.8g |
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Amount Per Serving |
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Calories 166 Calories from Fat
29 |
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% Daily Value* |
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|
Total Fat
3.2g 5%
|
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|
Saturated Fat
0.4g 2%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
4mg 0%
|
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|
Total Carbohydrates
29.4g 10%
|
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|
Dietary Fiber
1.1g 4%
|
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|
Sugars
7.5g |
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|
Protein
4.0g
|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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