Recipe Details
Ingredients
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1(16 ounce) packagetri-color pasta
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⅔cupolive oil
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3tablespoonswhite wine vinegar
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¼cupfresh basil leaves
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2tablespoonsgrated Parmesan cheese
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1 ¼teaspoonssalt
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¼teaspoonground black pepper
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1red bell pepper, julienned
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1yellow bell pepper, julienned
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1orange bell pepper, julienned
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1mediumfresh tomato, chopped
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1(2.25 ounce) canblack olives, drained
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8ouncesmozzarella cheese, cubed
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
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In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
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In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories483 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 6g |
30% |
| Cholesterol 19mg |
6% |
| Sodium 631mg |
27% |
| Total Carbohydrate 48g |
17% |
| Dietary Fiber 4g |
13% |
| Total Sugars 3g |
|
| Protein 16g |
|
| Vitamin C 76mg |
380% |
| Calcium 262mg |
20% |
| Iron 3mg |
14% |
| Potassium 224mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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