Italian Herb Pasta Salad

1. Cook and drain pasta as directed on package.

2. Then rinse with cold water and drain.

3. Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl.

4. Add pasta and remaining ingredients and toss.

5. Cover and refrigerate for at least 2 hours or until chilled.

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Nutrient	Quantity
Total fats	16.6254 g
Protein	2.9415 g
Carbohydrates	32.1618 g
Energy	286.9595 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1318 g
Water	465.8455 g
Aspartic acid	0.2187 g
Calcium, Ca	127.8005 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0048 g
Lutein + zeaxanthin	251.375 g
Fiber, total dietary	3.2774 g
Fatty acids, total saturated 22:0	0.0432 g
Carotene, beta	217.073 g
Niacin	0.4923 mg
Vitamin A, RAE	23.146 g
Fatty acids, total trans-polyenoic	0.036 g
Arginine	0.2258 g
Riboflavin	0.107 mg
Tocopherol, beta	0.168 mg
Fatty acids, total polyunsaturated 15:0	0.0072 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.077 g
Fatty acids, total saturated 20:1	0.0816 g
Glutamic acid	0.7709 g
Sodium, Na	2144.856 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0169 g
Total lipid (fat)	16.6254 g
Manganese, Mn	0.4541 mg
Fructose	14.2544 g
Proline	0.1142 g
Fatty acids, total saturated 16:0	1.3944 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.6192 g
Sucrose	1.3953 g
Choline, total	25.1511 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0048 g
Fatty acids, total polyunsaturated 18:1 t	0.0048 g
Sugars, total	25.9786 g
Serine	0.1132 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.5369 g
Fatty acids, total saturated 20:4 undifferentiated	0.0048 g
Vitamin B-6	0.3102 mg
Selenium, Se	4.2629 g
Ash	8.0756 g
Fatty acids, total saturated 18:1 undifferentiated	4.0613 g
Pantothenic acid	0.7051 mg
Phenylalanine	0.1349 g
Fatty acids, total polyunsaturated 22:1 c	0.0024 g
Copper, Cu	0.2736 mg
Betaine	0.5846 mg
Thiamin	0.1218 mg
Methionine	0.0576 g
Iron, Fe	2.404 mg
Carbohydrate, by difference	32.1618 g
Phosphorus, P	93.524 mg
Folate, total	55.312 g
Tocopherol, gamma	11.8568 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0024 g
Alanine	0.1293 g
Valine	0.0954 g
Fatty acids, total saturated 18:2 undifferentiated	6.6899 g
Glycine	0.1247 g
Carotene, alpha	23 g
Glucose (dextrose)	10.3175 g
Fatty acids, total saturated 14:0	0.0177 g
Zinc, Zn	0.7222 mg
Isoleucine	0.088 g
Tocopherol, delta	2.8596 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	7.8262 g
Fatty acids, total polyunsaturated 17:1	0.0072 g
Leucine	0.1561 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.036 g
Tocotrienol, alpha	0.112 mg
Vitamin A, IU	421.2175 IU
Folate, DFE	55.312 g
Tryptophan	0.0411 g
Vitamin C, total ascorbic acid	9.506 mg
Phytosterols	46.89 mg
Fatty acids, total polyunsaturated 16:1 c	0.0168 g
Galactose	0.0117 g
Fatty acids, total polyunsaturated 18:1 c	4.0486 g
Fatty acids, total saturated 20:0	0.0504 g
Starch	0.224 g
Tyrosine	0.0357 g
Vitamin K (phylloquinone)	79.8032 g
Fatty acids, total saturated	2.0832 g
Histidine	0.0305 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0408 g
Fatty acids, total monounsaturated	4.1694 g
Threonine	0.0749 g
Folate, food	55.312 g
Fatty acids, total polyunsaturated 17:0	0.012 g
Fatty acids, total polyunsaturated 24:0	0.0168 g
Cryptoxanthin, beta	51.829 g
Vitamin E (alpha-tocopherol)	10.925 mg
Fatty acids, total trans	0.0408 g
Fatty acids, total trans-monoenoic	0.0048 g
Magnesium, Mg	52.996 mg
Lysine	0.1311 g
Potassium, K	642.4175 mg
Cystine	0.038 g
Fluoride, F	3.64 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mushroom	1 cup	0	0	0
Cucumber	1	33.6	6.048	0.448
Oregano	1 tablespoon	7.95	2.0676	0.1284
Tomato Sauce	1 can	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
cherry tomato	1 pint	0	0	0
red onion	0.5	0	0	0
rotini pasta	1 package	0	0	0
italian dressing	1 cup	244.8	23.976	16.032