Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
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- 1 lb. dried pasta such as farfalle, rotini, twists or shells
- 1/4 cup olive oil plus 1 Tbs. with minced garlic
- 1 carrot, halved lengthwise and sliced thin crosswise
- 2 ears corn cut from cob, or about 1 cup frozen corn
- 1/2 green, red or yellow bell pepper, diced
- 1/3 to 1/2 cup minced onion
- 1 tomato, chopped
- 11/3 to 2 cups chickpeas, drained and rinsed
- 2 Tbs. fresh snipped chives
- 1 tsp. salt
- Freshly ground black pepper to taste
- 1 to 1 1/2 Tbs. balsamic vinegar
- 1 to 1 1/2 Tbs. water
- 1 large clove garlic, minced
- 2 tsp. dried basil leaves, crumbled or 2 to 3 Tbs. chopped fresh basil
- =
Directions
1. Cook pasta al dente according to package directions. Drain and toss with 1 tablespoon oil mixed with garlic.
2. In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives. Sprinkle with salt and pepper and toss well. Add pasta and toss to combine.
3. To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in bowl. Season with salt and pepper, and blend well. Drizzle vinaigrette over salad and toss well. Let stand for 30 minutes before serving.