Pasta Bandiera - Italian Flag Pasta Salad

1. Cook the pasta in a large pot of boiling water until al dente; drain.

2. While the pasta's cooking, mix next four ingredients together in a large bowl.

3. Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.

4. Sprinkle with black pepper to taste and shreds of basil and toss again.

5. Crumble feta on top.

6. Toss again just before serving.

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Nutrient	Quantity
Total fats	171.1348 g
Protein	6.9959 g
Carbohydrates	6.6621 g
Energy	1568.4316 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.335 g
Water	46.3901 g
Aspartic acid	0.2921 g
Calcium, Ca	212.401 mg
Lutein + zeaxanthin	48.4312 g
Fiber, total dietary	0.9229 g
Fatty acids, total saturated 22:0	0.2092 g
Carotene, beta	32.6812 g
Niacin	0.4436 mg
Vitamin A, RAE	49.9125 g
Arginine	0.1762 g
Riboflavin	0.3204 mg
Tocopherol, beta	0.1878 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Fatty acids, total saturated 20:1	0.5038 g
Glutamic acid	0.9079 g
Sodium, Na	417.5905 mg
Fatty acids, total saturated 16:1 undifferentiated	2.1777 g
Total lipid (fat)	171.1348 g
Manganese, Mn	0.016 mg
Fructose	0.1479 g
Proline	0.5167 g
Fatty acids, total saturated 16:0	20.2243 g
Fatty acids, total saturated 8:0	0.2048 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Choline, total	6.6829 mg
Sugars, total	2.3042 g
Serine	0.4384 g
Fatty acids, total saturated 10:0	0.7415 g
Fatty acids, total saturated 18:0	3.7228 g
Vitamin B-6	0.1826 mg
Selenium, Se	5.6475 g
Ash	2.2916 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	116.9478 g
Pantothenic acid	0.3803 mg
Phenylalanine	0.2531 g
Copper, Cu	0.0146 mg
Betaine	0.162 mg
Thiamin	0.0601 mg
Retinol	46.875 g
Methionine	0.138 g
Iron, Fe	1.3919 mg
Carbohydrate, by difference	6.6621 g
Phosphorus, P	161.2899 mg
Folate, total	13.5188 g
Tocopherol, gamma	1.3474 mg
Fatty acids, total saturated 4:0	0.2908 g
Alanine	0.2396 g
Cholesterol	36.7769 mg
Valine	0.3994 g
Fatty acids, total saturated 18:2 undifferentiated	15.9401 g
Glycine	0.0364 g
Carotene, alpha	3.7688 g
Glucose (dextrose)	0.0832 g
Fatty acids, total saturated 14:0	1.0358 g
Zinc, Zn	1.3997 mg
Isoleucine	0.3011 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.4348 g
Fatty acids, total polyunsaturated	17.3886 g
Fatty acids, total polyunsaturated 17:1	0.2025 g
Leucine	0.5231 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	218.8875 IU
Folate, DFE	13.5188 g
Tryptophan	0.075 g
Vitamin C, total ascorbic acid	6.6712 mg
Phytosterols	358.02 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.6709 g
Fatty acids, total saturated 6:0	0.2149 g
Tyrosine	0.2505 g
Vitamin B-12	0.6338 g
Vitamin K (phylloquinone)	99.2396 g
Fatty acids, total saturated	28.631 g
Histidine	0.1489 g
Fatty acids, total monounsaturated	120.2155 g
Threonine	0.2389 g
Folate, food	13.5188 g
Fatty acids, total polyunsaturated 17:0	0.0357 g
Vitamin D (D2 + D3)	0.15 g
Cryptoxanthin, beta	5.9062 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	23.5159 mg
Fatty acids, total trans	0.0567 g
Magnesium, Mg	16.4736 mg
Lysine	0.4571 g
Potassium, K	73.4064 mg
Cystine	0.0311 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.75 cup	1432.08	0	162
Penne	1	35.7204	4.7627	1.134
Tomato	2	0	0	0
Feta cheese	0.25	99	1.5338	7.98
black pepper	0	0	0	0
Basil	10 leaves	0	0	0
jalapeno pepper	1	1.6312	0.3656	0.0208
kalamata olive	0.5 cup	0	0	0