Garden Pasta Salad

1. Combine all the ingredients in a large bowl.

2. Add the vinaigrette and fold in with a large spoon.

3. Store, covered, in the refrigerator up to 3 days.

4. Vinaigrette:

5. Whisk all ingredients except for oil until well combined.

6. Slowly drizzle in the oil, whisking constantly until the mixture is combined.

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Nutrient	Quantity
Total fats	60.1204 g
Protein	71.2949 g
Carbohydrates	218.6085 g
Energy	1657.8166 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.656 g
Water	216.5715 g
Aspartic acid	7.5447 g
Calcium, Ca	404.536 mg
Lutein + zeaxanthin	820.0956 g
Fiber, total dietary	40.6838 g
Fatty acids, total saturated 22:0	0.0525 g
Carotene, beta	6600.6171 g
Niacin	5.7581 mg
Vitamin A, RAE	662.3165 g
Arginine	5.9439 g
Riboflavin	0.7507 mg
Tocopherol, beta	0.0538 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.1413 g
Glutamic acid	11.2531 g
Sodium, Na	406.3258 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5692 g
Total lipid (fat)	60.1204 g
Manganese, Mn	64.2066 mg
Fructose	1.4922 g
Proline	2.6221 g
Fatty acids, total saturated 16:0	6.433 g
Fatty acids, total saturated 8:0	0.0113 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	9.9873 g
Choline, total	316.0319 mg
Sugars, total	45.9355 g
Serine	3.176 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	1.1795 g
Vitamin B-6	1.852 mg
Selenium, Se	9.2672 g
Ash	11.3514 g
Fatty acids, total saturated 18:1 undifferentiated	33.258 g
Pantothenic acid	5.2306 mg
Phenylalanine	3.3853 g
Copper, Cu	2.075 mg
Betaine	0.5076 mg
Thiamin	1.5298 mg
Retinol	7.8 g
Methionine	0.8315 g
Iron, Fe	14.9488 mg
Carbohydrate, by difference	218.6085 g
Phosphorus, P	954.9588 mg
Folate, total	1729.496 g
Tocopherol, gamma	0.3755 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	0.7488 g
Alanine	2.7612 g
Cholesterol	4 mg
Valine	2.6813 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	12.0488 g
Glycine	2.6387 g
Carotene, alpha	2506.8784 g
Glucose (dextrose)	1.7382 g
Fatty acids, total saturated 14:0	0.1311 g
Zinc, Zn	9.2882 mg
Isoleucine	2.7287 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.0288 g
Fatty acids, total polyunsaturated	12.7049 g
Fatty acids, total saturated 14:1	0.0006 g
Tocotrienol, gamma	0.0005 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	4.5144 g
Tocotrienol, alpha	0.0525 mg
Vitamin A, IU	13149.8564 IU
Folate, DFE	1729.496 g
Tryptophan	0.6221 g
Vitamin C, total ascorbic acid	33.8897 mg
Phytosterols	100.1084 mg
Galactose	0.3247 g
Fatty acids, total polyunsaturated 18:1 c	0.0113 g
Fatty acids, total saturated 20:0	0.168 g
Fatty acids, total saturated 6:0	0.0192 g
Starch	1.0296 g
Tyrosine	1.5847 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	105.4385 g
Fatty acids, total saturated	8.1206 g
Histidine	1.7436 g
Fatty acids, total monounsaturated	34.0207 g
Threonine	2.4645 g
Folate, food	1729.496 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	39.5854 g
Vitamin E (alpha-tocopherol)	9.1967 mg
Magnesium, Mg	271.3889 mg
Lysine	4.2445 g
Potassium, K	2791.0149 mg
Cystine	0.9037 g
Fluoride, F	5.3257 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 tablespoon	27.531	6.8862	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	1	29.52	6.8976	0.1728
Pasta	1 cup	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Celery	1 stalk	10.24	1.9008	0.1088
Lemon zest	1 teaspoon	0	0	0
Cucumber	0.5	0	0	0
Red bell pepper	0.5	0	0	0
black pepper	1 pinch	0.3608	0.0919	0.0047
Basil	0.25 cup	1.38	0.159	0.0384
white wine vinegar	1 tablespoon	0	0	0
red onion	0.25	15	3.5025	0.0375
chickpea	1 can	1133.4333	188.7556	18.1109
broccoli floret	2 cups	0	0	0