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More Popular Recipes

Organic Summer Pasta Salad

Recipe #299250 | 22 min | 10 min prep | SERVES 4 -6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #819567

Delicious & Healthy!!

Posted on: Apr 17, 2008

Print Recipe

Ingredients

  • 1 lb rigatoni pasta
  • 1/3 cup extra-virgin olive oil
  • 8 ounces mozzarella cheese, in bite size pieces
  • 4 ounces black olive
  • 2 tablespoons caper
  • 2 garlic clove, finely chopped
  • 4 tomato, diced
  • 8 basil leaves, torn

    • Directions

    1. 1
      Cook the pasta in salted boiling water until al dente. Drain well and transfer to a large bowl. Toss vigorously with half the oil and set aside to cool. Add all the remaining ingredients. Toss well and chill in the refrigerator for 30 minute before serving.
    2. 2
      Wine: a dry white.
    3. 3
      From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.
    4. 4
      I like to use organic pasta, also have gluten free corn pasta. delicious!
    5. 5
      http://www.olivenation.com/index.asp.

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    Nutrition Facts

    Serving Size 1 (350g)

    Recipe makes 4 servings

    Calories 826
    Calories from Fat 351 (42%)
    Amount Per Serving %DV
    Total Fat 39.1g 60%
    Saturated Fat 11.8g 58%
    Monounsaturated Fat 20.6g
    Polyunsaturated Fat 4.3g
    Trans Fat 0.1g
    Cholesterol 140mg 46%
    Sodium 761mg 31%
    Potassium 646mg 18%
    Total Carbohydrate 90.0g 30%
    Dietary Fiber 6.5g 26%
    Sugars 6.0g
    Protein 30.4g 60%
    Vitamin A 1862mcg 37%
    Vitamin B6 0.4mg 19%
    Vitamin B12 1.6mcg 27%
    Vitamin C 17mg 29%
    Vitamin E 3mcg 13%
    Calcium 375mg 37%
    Iron 6mg 35%

    detailed view...

    how is this calculated?

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