Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
670
Calories
21g
Protein
25g
Fat
93g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 10 ounces Barilla whole grain Penne pasta
- 1 cup sliced cherry tomatoes
- 1/2 cup roughly chopped cucumbers
- 1 red bell peppers, cut into chunks
- 1/2 red onion, thinly sliced
- 3 scallions, thinly sliced
- 4 ounces feta, drained and crumbled
- 1 clove garlic, chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes