Photo: Anna Pelzer
Vegetable Pasta Salad II
10 ingredients
25 min + 10 min
4 servings
openrecipes
"Cold vegetable and pasta salad. Meat-free meal that disappears!"
Estimated Nutrition (whole recipe, rough)
611
Calories
20g
Protein
25g
Fat
79g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 zucchini, cubed
- 1 eggplant, cubed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 clove minced garlic
- 2 tablespoons olive oil
- 1 (12 ounce) package rotini/corkscrew pasta
- 2 chopped tomatoes
- 3 ounces diced feta cheese
- 1 cup Italian-style salad dressing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes