Italian Pasta Veggie Salad

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

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Nutrient	Quantity
Total fats	14.8696 g
Protein	63.4944 g
Carbohydrates	56.6996 g
Energy	609.3765 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9007 g
Water	1061.1015 g
Aspartic acid	0.9495 g
Calcium, Ca	492.851 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0036 g
Lutein + zeaxanthin	555.9352 g
Fiber, total dietary	10.4443 g
Fatty acids, total saturated 22:0	0.0324 g
Carotene, beta	2020.227 g
Niacin	6.9969 mg
Vitamin A, RAE	282.7862 g
Fatty acids, total trans-polyenoic	0.027 g
Arginine	0.3993 g
Riboflavin	0.6092 mg
Tocopherol, beta	0.1707 mg
Fatty acids, total polyunsaturated 15:0	0.0054 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7938 g
Fatty acids, total saturated 20:1	0.0612 g
Glutamic acid	2.5928 g
Sodium, Na	2377.0355 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0596 g
Total lipid (fat)	14.8696 g
Manganese, Mn	0.7679 mg
Fructose	17.2748 g
Proline	0.1491 g
Fatty acids, total saturated 16:0	1.4356 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.9644 g
Sucrose	2.61 g
Choline, total	229.8007 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0036 g
Fatty acids, total polyunsaturated 18:1 t	0.0036 g
Sugars, total	35.0222 g
Serine	0.2135 g
Fatty acids, total saturated 18:0	0.5325 g
Fatty acids, total saturated 20:4 undifferentiated	0.1509 g
Vitamin B-6	1.1552 mg
Selenium, Se	51.697 g
Ash	13.1088 g
Fatty acids, total saturated 18:1 undifferentiated	3.4051 g
Pantothenic acid	0.7112 mg
Phenylalanine	0.2146 g
Fatty acids, total polyunsaturated 22:1 c	0.0018 g
Copper, Cu	1.0685 mg
Betaine	0.6068 mg
Thiamin	0.6144 mg
Retinol	85 g
Methionine	0.0569 g
Iron, Fe	7.8077 mg
Carbohydrate, by difference	56.6996 g
Phosphorus, P	700.5164 mg
Folate, total	220.3765 g
Tocopherol, gamma	8.8341 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Fatty acids, total saturated 22:1 undifferentiated	0.0018 g
Lycopene	11495.5622 g
Alanine	0.2139 g
Cholesterol	141.6667 mg
Valine	0.1863 g
Fatty acids, total saturated 18:2 undifferentiated	5.6682 g
Glycine	0.188 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	15.1087 g
Fatty acids, total saturated 14:0	0.0253 g
Zinc, Zn	4.0979 mg
Isoleucine	0.1636 g
Tocopherol, delta	2.124 mg
Fatty acids, total polyunsaturated	6.9172 g
Fatty acids, total polyunsaturated 17:1	0.0054 g
Leucine	0.2477 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.027 g
Tocotrienol, alpha	0.1087 mg
Vitamin A, IU	4204.9225 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	220.3765 g
Tryptophan	0.0739 g
Vitamin C, total ascorbic acid	120.5864 mg
Phytosterols	85.8744 mg
Fatty acids, total polyunsaturated 16:1 c	0.0126 g
Fatty acids, total polyunsaturated 18:1 c	3.0204 g
Fatty acids, total saturated 20:0	0.0378 g
Tyrosine	0.1201 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	58.7187 g
Fatty acids, total saturated	2.0904 g
Histidine	0.1188 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0306 g
Fatty acids, total monounsaturated	3.5372 g
Threonine	0.2119 g
Folate, food	220.3765 g
Fatty acids, total polyunsaturated 17:0	0.009 g
Fatty acids, total polyunsaturated 24:0	0.0126 g
Vitamin E (alpha-tocopherol)	11.5653 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Fatty acids, total trans	0.0306 g
Fatty acids, total trans-monoenoic	0.0036 g
Magnesium, Mg	134.5721 mg
Lysine	0.2599 g
Potassium, K	2263.1973 mg
Cystine	0.0769 g
Fluoride, F	12.0359 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Tomato	2	80.4198	17.3796	0.8936
Fusilli Pasta	10 ounces	252.1667	0	1.4167
Mushroom	1 cup	0	0	0
green bell pepper	1	29.19	6.394	0.3753
italian dressing	0.75 cup	183.6	17.982	12.024