Classic Italian Pasta Salad

1. Combine all salad ingredients in a serving bowl.

2. Whisk first 6 dressing ingredients together.

3. Add basil to dressing.

4. Pour over pasta and toss to coat.

5. Season to taste.

6. Cover and refrigerate 2 hours or overnight.

7. Toss again before serving.

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Nutrient	Quantity
Total fats	60.8692 g
Protein	50.2731 g
Carbohydrates	26.9456 g
Energy	858.8094 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7999 g
Water	364.3117 g
Aspartic acid	4.3307 g
Calcium, Ca	1086.466 mg
Lutein + zeaxanthin	353.6488 g
Fiber, total dietary	5.6097 g
Carotene, beta	10707.1842 g
Niacin	5.6295 mg
Vitamin A, RAE	1385.526 g
Arginine	2.586 g
Riboflavin	0.7454 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	11.6532 g
Sodium, Na	2817.6026 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3368 g
Total lipid (fat)	60.8692 g
Manganese, Mn	0.3881 mg
Fructose	1.2213 g
Proline	4.9827 g
Fatty acids, total saturated 16:0	16.9374 g
Fatty acids, total saturated 8:0	0.3385 g
Sucrose	7.2727 g
Choline, total	99.305 mg
Sugars, total	12.4962 g
Serine	2.729 g
Fatty acids, total saturated 10:0	0.7112 g
Fatty acids, total saturated 18:0	8.4321 g
Vitamin B-6	0.6112 mg
Selenium, Se	36.2663 g
Ash	12.3397 g
Vitamin D	80.8321 IU
Fatty acids, total saturated 18:1 undifferentiated	19.0695 g
Pantothenic acid	2.1718 mg
Phenylalanine	2.4183 g
Copper, Cu	0.3348 mg
Betaine	3.5516 mg
Thiamin	0.2529 mg
Retinol	303.6 g
Methionine	1.3346 g
Iron, Fe	4.7816 mg
Carbohydrate, by difference	26.9456 g
Phosphorus, P	954.8893 mg
Folate, total	85.0857 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 4:0	1.2949 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	1.395 g
Alanine	2.3373 g
Cholesterol	171.5942 mg
Valine	3.0361 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6578 g
Glycine	2.0867 g
Carotene, alpha	4450.6873 g
Glucose (dextrose)	1.5446 g
Fatty acids, total saturated 14:0	4.272 g
Zinc, Zn	6.7265 mg
Isoleucine	2.2995 g
Fatty acids, total saturated 12:0	0.4691 g
Fatty acids, total polyunsaturated	2.4587 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	4.4567 g
Tocotrienol, alpha	0.0337 mg
Vitamin A, IU	22654.4352 IU
Folate, DFE	85.0857 g
Tryptophan	0.6391 g
Vitamin C, total ascorbic acid	34.8383 mg
Phytosterols	6.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.4885 g
Starch	1.8304 g
Tyrosine	2.637 g
Vitamin B-12	5.3972 g
Vitamin K (phylloquinone)	23.8776 g
Fatty acids, total saturated	33.8217 g
Histidine	2.0824 g
Fatty acids, total monounsaturated	21.8733 g
Threonine	2.2127 g
Folate, food	85.0857 g
Vitamin D (D2 + D3)	2.0208 g
Cryptoxanthin, beta	0.3771 g
Vitamin D3 (cholecalciferol)	0.66 g
Vitamin E (alpha-tocopherol)	1.3896 mg
Magnesium, Mg	76.2499 mg
Lysine	4.9676 g
Potassium, K	964.0582 mg
Cystine	0.4891 g
Fluoride, F	51.4535 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0.5 teaspoon	0	0	0
Carrot	1	52.48	12.2624	0.3072
Extra virgin olive oil	0.33 cup	0	0	0
Red bell pepper	0.5 cup	0	0	0
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	3 tablespoons	0	0	0
green bell pepper	0.5 cup	14.595	3.197	0.1876
red wine vinegar	2 tablespoons	5.662	0.0805	0
artichoke heart	1 can	0	0	0
red onion	0.25 cup	16	3.736	0.04
black olive	1 can	0	0	0
rotini pasta	2 cups	0	0	0
provolone cheese	1 cup	463.32	2.8248	35.1384
salami	0.25 lb	295.9747	2.1546	25.1749