Greek-Style Pasta Salad With Yogurt And Dill

1. Cook pasta and drain it.

2. In large bowl, mix pasta with the oil and vinegar and mix gently.

3. When it has cooled a bit, add all the other ingredients.

4. Mix gently.

5. Taste and adjust seasonings if needed.

6. Chill and serve.

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Nutrient	Quantity
Total fats	32.1088 g
Protein	72.5659 g
Carbohydrates	28.718 g
Energy	675.0577 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2852 g
Water	520.5443 g
Aspartic acid	0.1118 g
Calcium, Ca	851.6002 mg
Lutein + zeaxanthin	42.3524 g
Fiber, total dietary	5.9189 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	59.2421 g
Niacin	3.7171 mg
Vitamin A, RAE	77.1225 g
Arginine	0.3564 g
Riboflavin	1.0788 mg
Tocopherol, beta	0.0401 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.0885 g
Glutamic acid	0.3617 g
Sodium, Na	244.8637 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3881 g
Total lipid (fat)	32.1088 g
Manganese, Mn	0.6839 mg
Fructose	1.5954 g
Proline	0.0396 g
Fatty acids, total saturated 16:0	3.532 g
Fatty acids, total saturated 8:0	0.0103 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0227 g
Sucrose	0.5594 g
Choline, total	191.454 mg
Fatty acids, total polyunsaturated 18:1 t	0.0136 g
Sugars, total	11.4365 g
Serine	0.0379 g
Fatty acids, total saturated 10:0	0.0299 g
Fatty acids, total saturated 18:0	0.6852 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.5812 mg
Selenium, Se	63.1179 g
Ash	6.3108 g
Fatty acids, total saturated 18:1 undifferentiated	21.3924 g
Pantothenic acid	1.1049 mg
Phenylalanine	0.1719 g
Copper, Cu	0.8404 mg
Betaine	2.1011 mg
Thiamin	0.4619 mg
Retinol	70.268 g
Methionine	0.0371 g
Iron, Fe	7.2476 mg
Carbohydrate, by difference	28.718 g
Phosphorus, P	811.9361 mg
Folate, total	69.8239 g
Tocopherol, gamma	0.3307 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.23 g
Alanine	0.0446 g
Cholesterol	124.6731 mg
Valine	0.2635 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.9709 g
Glycine	0.0446 g
Carotene, alpha	12.1405 g
Glucose (dextrose)	1.8439 g
Fatty acids, total saturated 14:0	0.0481 g
Zinc, Zn	4.7921 mg
Isoleucine	0.1864 g
Maltose	0.0104 g
Fatty acids, total saturated 12:0	0.0167 g
Fatty acids, total polyunsaturated	3.5113 g
Fatty acids, total saturated 14:1	0.0025 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2399 g
Tocotrienol, alpha	0.0727 mg
Vitamin A, IU	377.6647 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	69.8239 g
Tryptophan	0.0138 g
Vitamin C, total ascorbic acid	13.262 mg
Phytosterols	107.84 mg
Fatty acids, total polyunsaturated 16:1 c	0.0045 g
Galactose	1.5893 g
Fatty acids, total polyunsaturated 18:1 c	0.1049 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0069 g
Starch	0.8632 g
Lactose	5.7606 g
Tyrosine	0.0252 g
Vitamin B-12	3.9677 g
Vitamin K (phylloquinone)	35.8513 g
Fatty acids, total saturated	4.5036 g
Histidine	0.0837 g
Fatty acids, total monounsaturated	21.9034 g
Threonine	0.1488 g
Folate, food	69.8239 g
Fatty acids, total polyunsaturated 17:0	0.0127 g
Cryptoxanthin, beta	27.9525 g
Vitamin E (alpha-tocopherol)	5.0952 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Fatty acids, total trans	0.0136 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	142.1481 mg
Lysine	0.2607 g
Potassium, K	1327.275 mg
Cystine	0.0085 g
Fluoride, F	2.332 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Cucumber	1 cup	15.6	3.7752	0.1144
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
red pepper	0.5	0.625	0.1377	0.0069
dill	3 tablespoons	60.39	10.9237	2.8789
kosher salt	0.75 teaspoon	201.7333	0	1.1333
white wine vinegar	2 tablespoons	201.7333	0	1.1333
red onion	0.33 cup	21.3333	4.9813	0.0533
farfalle pasta	8 ounces	201.7333	0	1.1333
green olive	0.33 cup	201.7333	0	1.1333
greek yogurt	8 ounces	133.8096	8.1647	0.8845