Photo: Anna Pelzer
Pasta Salad with Tomatoes, Zucchini, and Feta
9 ingredients
10 min + 10 min
12
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Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a co...
Estimated Nutrition (whole recipe, rough)
571
Calories
18g
Protein
25g
Fat
73g
Carbs
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 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 12 ounces, weight Farfalle (bowtie) Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Lemons (more To Taste)
- Salt
- Freshly Ground Black Pepper
- 2 whole Zucchini, Cut Into Small Wedges Or Diced
- 10 ounces, weight Grape Tomatoes, Halved Lengthwise
- 1/3 cup Minced Fresh Parsley
- 6 ounces, weight Crumbled Feta Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thepioneerwoman ·
Recipe sourced from
openrecipes