Pasta Salad Vinaigrette

1. Cook pasta as directed on package. Rinse with cold water and drain well. Cool.

2. Combine salad dressing with carrots, parsley and chives.

3. Add cooled pasta and toss lightly. Chill.

4. Garnish with paprika before serving if desired.

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Nutrient	Quantity
Total fats	5.269 g
Protein	35.5063 g
Carbohydrates	18.9985 g
Energy	269.516 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3078 g
Water	306.6322 g
Aspartic acid	0.3029 g
Calcium, Ca	267.848 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0012 g
Lutein + zeaxanthin	769.696 g
Fiber, total dietary	3.9848 g
Fatty acids, total saturated 22:0	0.0108 g
Carotene, beta	11149.824 g
Niacin	3.3232 mg
Vitamin A, RAE	1165.476 g
Fatty acids, total trans-polyenoic	0.009 g
Arginine	0.1706 g
Riboflavin	0.3483 mg
Tocopherol, beta	0.0548 mg
Fatty acids, total polyunsaturated 15:0	0.0018 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2646 g
Fatty acids, total saturated 20:1	0.0204 g
Glutamic acid	0.5688 g
Sodium, Na	742.956 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0329 g
Total lipid (fat)	5.269 g
Manganese, Mn	0.235 mg
Fructose	3.734 g
Proline	0.1049 g
Fatty acids, total saturated 16:0	0.5458 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.6548 g
Sucrose	4.9372 g
Choline, total	125.0288 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0012 g
Fatty acids, total polyunsaturated 18:1 t	0.0012 g
Sugars, total	11.7388 g
Serine	0.0961 g
Fatty acids, total saturated 18:0	0.1946 g
Fatty acids, total saturated 20:4 undifferentiated	0.0896 g
Vitamin B-6	0.4287 mg
Selenium, Se	29.7096 g
Ash	5.2068 g
Fatty acids, total saturated 18:1 undifferentiated	1.175 g
Pantothenic acid	0.3992 mg
Phenylalanine	0.1032 g
Fatty acids, total polyunsaturated 22:1 c	0.0006 g
Copper, Cu	0.5147 mg
Betaine	0.512 mg
Thiamin	0.3069 mg
Retinol	51 g
Methionine	0.0358 g
Iron, Fe	3.4812 mg
Carbohydrate, by difference	18.9985 g
Phosphorus, P	365.888 mg
Folate, total	69.472 g
Tocopherol, gamma	2.8063 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	1.28 g
Alanine	0.1743 g
Cholesterol	85 mg
Valine	0.1203 g
Fatty acids, total saturated 18:2 undifferentiated	1.8921 g
Glycine	0.0899 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	2.8792 g
Fatty acids, total saturated 14:0	0.009 g
Zinc, Zn	2.1581 mg
Isoleucine	0.1255 g
Tocopherol, delta	0.708 mg
Fatty acids, total polyunsaturated	2.4058 g
Fatty acids, total polyunsaturated 17:1	0.0018 g
Leucine	0.1722 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.009 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	22462.284 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	69.472 g
Tryptophan	0.0246 g
Vitamin C, total ascorbic acid	21.146 mg
Phytosterols	11.12 mg
Fatty acids, total polyunsaturated 16:1 c	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	1.0068 g
Fatty acids, total saturated 20:0	0.0126 g
Starch	1.8304 g
Tyrosine	0.0717 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	161.968 g
Fatty acids, total saturated	0.7819 g
Histidine	0.064 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0102 g
Fatty acids, total monounsaturated	1.2306 g
Threonine	0.2687 g
Folate, food	69.472 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Fatty acids, total polyunsaturated 24:0	0.0042 g
Vitamin E (alpha-tocopherol)	4.3324 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Fatty acids, total trans	0.0102 g
Fatty acids, total trans-monoenoic	0.0012 g
Magnesium, Mg	58.08 mg
Lysine	0.1637 g
Potassium, K	914.464 mg
Cystine	0.1109 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1 cup	52.48	12.2624	0.3072
Parsley	2 tablespoons	2.736	0.4811	0.06
chive	2 tablespoons	1.8	0.261	0.0438
italian salad dressing	0.25 cup	61.2	5.994	4.008
shell pasta	6 ounces	151.3	0	0.85
red wine vinegar salad dressing	6 tablespoons	151.3	0	0.85