Italian Pasta Salad With Fresh Vegetables

1. Mix all salad ingredients and any optional veggies in a large bowl.

2. Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.

3. Toss salad with dressing and refrigerate for several hours or overnight.

4. Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.

5. There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

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Nutrient	Quantity
Total fats	109.107 g
Protein	9.9585 g
Carbohydrates	21.2242 g
Energy	1096.3634 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8491 g
Water	678.0146 g
Aspartic acid	0.5175 g
Calcium, Ca	123.5608 mg
Lutein + zeaxanthin	596.7662 g
Fiber, total dietary	6.3289 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	451.7775 g
Niacin	1.2783 mg
Vitamin A, RAE	52.9 g
Arginine	0.225 g
Riboflavin	0.2022 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	1.2593 g
Sodium, Na	42.7912 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3596 g
Total lipid (fat)	109.107 g
Manganese, Mn	0.5887 mg
Fructose	5.3933 g
Proline	0.0933 g
Fatty acids, total saturated 16:0	12.3531 g
Sucrose	0.7084 g
Choline, total	53.5453 mg
Sugars, total	11.6212 g
Serine	0.1951 g
Fatty acids, total saturated 18:0	2.1414 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.6546 mg
Selenium, Se	5.4526 g
Ash	2.783 g
Fatty acids, total saturated 18:1 undifferentiated	77.0191 g
Pantothenic acid	1.1862 mg
Phenylalanine	0.2774 g
Copper, Cu	0.4879 mg
Betaine	0.714 mg
Thiamin	0.2711 mg
Retinol	8.5 g
Methionine	0.0605 g
Iron, Fe	2.8987 mg
Carbohydrate, by difference	21.2242 g
Phosphorus, P	188.8871 mg
Folate, total	86.5988 g
Tocopherol, gamma	0.9768 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.1924 g
Cholesterol	14.1667 mg
Valine	0.116 g
Fatty acids, total saturated 18:2 undifferentiated	10.6552 g
Glycine	0.1613 g
Carotene, alpha	64.575 g
Glucose (dextrose)	5.3445 g
Fatty acids, total saturated 14:0	0.0109 g
Zinc, Zn	1.2859 mg
Isoleucine	0.0937 g
Fatty acids, total polyunsaturated	11.5344 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.1712 g
Tocotrienol, alpha	0.1828 mg
Vitamin A, IU	899.9233 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	86.5988 g
Tryptophan	0.0545 g
Vitamin C, total ascorbic acid	141.6189 mg
Phytosterols	260.34 mg
Fatty acids, total saturated 20:0	0.4471 g
Starch	0.3216 g
Tyrosine	0.0349 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	105.6718 g
Fatty acids, total saturated	15.1117 g
Histidine	0.0319 g
Fatty acids, total monounsaturated	78.8507 g
Threonine	0.1157 g
Folate, food	86.5988 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	84.04 g
Vitamin E (alpha-tocopherol)	16.3442 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	78.2122 mg
Lysine	0.1828 g
Potassium, K	995.1492 mg
Cystine	0.0494 g
Fluoride, F	8.811 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	0.5	0	0	0
Cauliflower	0	0	0	0
Olive oil	0.5 cup	954.72	0	108
Broccoli	0	0	0	0
Carrot	0	0	0	0
Onion	0.5	22	5.137	0.055
Tomato	1	0	0	0
Mushroom	0	0	0	0
Cucumber	2	48.24	8.6832	0.6432
Garlic Clove	1	25.2167	0	0.1417
red pepper	1	1.25	0.2753	0.0138
green pepper	1	29.8	6.9136	0.2533
salt pepper	0	25.2167	0	0.1417
red wine vinegar	0.33 cup	15.1367	0.2151	0
artichoke heart	0.5 cup	25.2167	0	0.1417
green bean	0	0	0	0
garbanzo bean	0	0	0	0
black olive	0.25 cup	25.2167	0	0.1417
basil leaf	2 tablespoons	25.2167	0	0.1417
pea	0	0	0	0
green pea	0	0	0	0
snow pea	0	25.2167	0	0.1417
anchovy paste	0.25 teaspoon	25.2167	0	0.1417
lima bean	0	0	0	0
tri color spiral pasta	1	25.2167	0	0.1417
hard salami pepperoni	0.5 lb	25.2167	0	0.1417
pepperoncini pepper optional	0	25.2167	0	0.1417