Macaroni and Sun-Dried Tomato Salad with Pesto - 6 servings

Preparation: 15 min. Cooking: 20 min. Total: 35 min.
  • 2 cups macaroni
  • 5-1/4 oz snow peas
  • 5-1/4 oz baby mushrooms, halved
  • 1 bunch basil leaf
  • 4 cloves garlic, crushed
  • 2-2/3 Tbsp lemon juice
  • 13 Tbsp olive oil
  • 1 cup grated Romano cheese
  • 1 red bell pepper, finely chopped
  • 1/2 cup sun-dried tomatoes, drained, sliced

Cook pasta in a large pot of boiling salted water 10 minutes, or until al dente. Drain. Rinse pasta under cold water, drain. Place snow peas and mushrooms in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until just tender. Rinse under cold water, drain. Blend or process next 3 ingredients until combined. Gradually add oil in a thin stream while motor is operating. Add cheese, process until combined. Combine pasta, vegetables, tomatoes and pesto in bowl, mix well. Cover, refrigerate 1 hour before serving. Serve with lettuce, if desired

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
450 Cal 34 g 25 g 12 g 3.3 g 4.9 g 15 mg 370 mg

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Nutrients

Calories 450 Cal  
Fat 34 g  
Carbs 25 g  
Protein 12 g  
Fiber 3.3 g  
Sugar 4.9 g  

Fats

Fat 34 g  
Fat, Sat. 7.1 g  
Fat, Mono. 22 g  
Fat, Poly. 3.5 g  
Cholesterol 15 mg  

Vitamins

Choline 23 mg 4.2%
Niacin 2.8 mg 17%
Panto. Acid 1 mg 21%
Riboflavin 0.3 mg 23%
Thiamin 0.22 mg 18%
Vitamin A 1100 IU 36%
Vitamin B6 0.2 mg 13%
Vitamin B12 0.4 mcg 17%
Vitamin C 37 mg 42%
Vitamin D 5.2 IU 2.6%
Vitamin E 4.6 mg 31%
Vitamin K 28 mcg 24%

Minerals

Calcium 230 mg 23%
Copper 0.32 mg 35%
Fluoride 3.5 mcg 86%
Iron 2.5 mg 32%
Magnesium 38 mg 9.1%
Manganese 0.42 mg 5.9%
Phosphorus 220 mg 31%
Potassium 410 mg 8.7%
Selenium 20 mcg 36%
Sodium 370 mg 25%
Zinc 1.4 mg 13%

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