Delicious Veggie Italian Pasta Salad

1. Cook pasta noodles according to it's directions.

2. Drain noodles. Toss all of the vegetables with the noodles and then season.

3. Marinate in the fridge before serving. I recommend marinating it overnight.

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Nutrient	Quantity
Total fats	119.1421 g
Protein	2534.8884 g
Carbohydrates	39.2333 g
Energy	12003.9441 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6948 g
Water	10516.2908 g
Aspartic acid	0.2893 g
Calcium, Ca	15258.9602 mg
Lutein + zeaxanthin	2029.8132 g
Fiber, total dietary	17.158 g
Fatty acids, total saturated 22:0	0.0749 g
Carotene, beta	1836.4437 g
Niacin	144.2971 mg
Vitamin A, RAE	3987.768 g
Arginine	0.0981 g
Riboflavin	19.387 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0027 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0695 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.2603 g
Sodium, Na	9449.2882 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5954 g
Total lipid (fat)	119.1421 g
Manganese, Mn	0.9055 mg
Fructose	3.5245 g
Proline	0.0799 g
Fatty acids, total saturated 16:0	17.7826 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.08 g
Sucrose	0.1898 g
Choline, total	8377.7498 mg
Sugars, total	8.679 g
Serine	0.0886 g
Fatty acids, total saturated 10:0	0.0161 g
Fatty acids, total saturated 18:0	5.5455 g
Fatty acids, total saturated 20:4 undifferentiated	6.63 g
Vitamin B-6	15.9245 mg
Selenium, Se	2143.4796 g
Ash	158.457 g
Fatty acids, total saturated 18:1 undifferentiated	47.844 g
Pantothenic acid	1.1846 mg
Phenylalanine	0.0725 g
Copper, Cu	32.5377 mg
Betaine	0.5076 mg
Thiamin	15.5633 mg
Retinol	3825 g
Methionine	0.0303 g
Iron, Fe	184.475 mg
Carbohydrate, by difference	39.2333 g
Phosphorus, P	23227.7963 mg
Folate, total	2187.2112 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	2.9325 g
Alanine	0.1039 g
Cholesterol	6375 mg
Valine	0.095 g
Fatty acids, total saturated 18:2 undifferentiated	9.8648 g
Glycine	0.0806 g
Glucose (dextrose)	2.7265 g
Fatty acids, total saturated 14:0	0.2693 g
Zinc, Zn	129.2467 mg
Isoleucine	0.0752 g
Fatty acids, total saturated 12:0	0.0104 g
Fatty acids, total polyunsaturated	27.8647 g
Fatty acids, total saturated 14:1	0.0065 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1227 g
Vitamin A, IU	15985.1235 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.53 g
Folate, DFE	2187.2112 g
Tryptophan	0.0241 g
Vitamin C, total ascorbic acid	108.0981 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 16:1 c	0.0052 g
Fatty acids, total polyunsaturated 18:1 c	0.0204 g
Fatty acids, total saturated 20:0	0.2263 g
Tyrosine	0.0526 g
Vitamin B-12	127.5 g
Vitamin K (phylloquinone)	193.8608 g
Fatty acids, total saturated	23.9492 g
Histidine	0.0449 g
Fatty acids, total monounsaturated	50.6859 g
Threonine	0.0653 g
Folate, food	2187.2112 g
Fatty acids, total polyunsaturated 17:0	0.0139 g
Fatty acids, total polyunsaturated 24:0	0.0065 g
Vitamin E (alpha-tocopherol)	72.2441 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	4.2075 g
Magnesium, Mg	2728.3976 mg
Lysine	0.1105 g
Potassium, K	30716.585 mg
Cystine	0.0322 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.25 cup	477.36	0	54
Balsamic vinegar	0	0	0	0
Red bell pepper	1	11347.5	0	63.75
Green Onion	1 cup	19.17	4.0754	0.3337
green bell pepper	1	29.19	6.394	0.3753
artichoke	8 ounces	106.5941	23.8363	0.3402
black olive	6 ounces	11347.5	0	63.75
squash	1 cup	24.13	4.9276	0.3429
pasta noodle	450	11347.5	0	63.75