Gramps Italian Pasta Salad

1. Cook and drain pasta.

2. Diced salami and pepperoni.

3. Chop olives and shallot.

4. In a bowl, add 1/4 cup dressing to pasta and toss.

5. Add the remaining ingredients and 1/4 cup dressing and mix.

6. Sprinkle with parsley flakes and chill.

7. Enjoy.

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Nutrient	Quantity
Total fats	9.876 g
Protein	71.788 g
Carbohydrates	38.868 g
Energy	540.2 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6106 g
Water	490.712 g
Aspartic acid	0.408 g
Calcium, Ca	478.4 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0024 g
Lutein + zeaxanthin	12.8 g
Fiber, total dietary	5.12 g
Fatty acids, total saturated 22:0	0.0216 g
Carotene, beta	13.2 g
Niacin	4.1728 mg
Vitamin A, RAE	103.2 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	0.3508 g
Riboflavin	0.5516 mg
Tocopherol, beta	0.084 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5292 g
Fatty acids, total saturated 20:1	0.0408 g
Glutamic acid	0.9088 g
Sodium, Na	1319.6 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0594 g
Total lipid (fat)	9.876 g
Manganese, Mn	0.502 mg
Fructose	6.06 g
Proline	0.2772 g
Fatty acids, total saturated 16:0	1.0008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.3096 g
Sucrose	0.684 g
Choline, total	243.04 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0024 g
Sugars, total	23.584 g
Serine	0.1964 g
Fatty acids, total saturated 18:0	0.3786 g
Fatty acids, total saturated 20:4 undifferentiated	0.1792 g
Vitamin B-6	1.026 mg
Selenium, Se	60.96 g
Ash	8.756 g
Fatty acids, total saturated 18:1 undifferentiated	2.2866 g
Pantothenic acid	0.464 mg
Phenylalanine	0.1452 g
Fatty acids, total polyunsaturated 22:1 c	0.0012 g
Copper, Cu	1.0136 mg
Thiamin	0.5184 mg
Retinol	102 g
Methionine	0.0528 g
Iron, Fe	6.98 mg
Carbohydrate, by difference	38.868 g
Phosphorus, P	722.4 mg
Folate, total	109 g
Tocopherol, gamma	5.532 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Fatty acids, total saturated 22:1 undifferentiated	0.0012 g
Alanine	0.1928 g
Cholesterol	170 mg
Valine	0.1964 g
Fatty acids, total saturated 18:2 undifferentiated	3.5014 g
Glycine	0.2164 g
Glucose (dextrose)	4.248 g
Fatty acids, total saturated 14:0	0.0128 g
Zinc, Zn	4.112 mg
Isoleucine	0.1888 g
Tocopherol, delta	1.416 mg
Fatty acids, total polyunsaturated	4.5236 g
Fatty acids, total polyunsaturated 17:1	0.0036 g
Leucine	0.2672 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Vitamin A, IU	360.8 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	109 g
Tryptophan	0.052 g
Vitamin C, total ascorbic acid	12.8 mg
Phytosterols	28.4 mg
Fatty acids, total polyunsaturated 16:1 c	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	2.0136 g
Fatty acids, total saturated 20:0	0.0252 g
Tyrosine	0.1248 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	16.62 g
Fatty acids, total saturated	1.4586 g
Histidine	0.0784 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0204 g
Fatty acids, total monounsaturated	2.3916 g
Threonine	0.1712 g
Folate, food	109 g
Fatty acids, total polyunsaturated 17:0	0.006 g
Fatty acids, total polyunsaturated 24:0	0.0084 g
Vitamin E (alpha-tocopherol)	6.9 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Fatty acids, total trans	0.0204 g
Fatty acids, total trans-monoenoic	0.0024 g
Magnesium, Mg	106.4 mg
Lysine	0.2216 g
Potassium, K	1424.4 mg
Cystine	0.0072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cheddar cheese	0.25 cup	0	0	0
shallot	1	115.2	26.88	0.16
italian salad dressing	0.5 cup	122.4	11.988	8.016
parsley flake	1 tablespoon	302.6	0	1.7
green olive	0.5 cup	302.6	0	1.7
genoa salami	0.25 lb	302.6	0	1.7
tri color spiral pasta	12 ounces	302.6	0	1.7
deli pepperoni	0.25 lb	302.6	0	1.7