Picnic Pasta Salad

1. Cook pasta and drain; allow to cool.

2. Combine vegetables in a salad bowl.

Gently mix the cooled pasta with the vegetables.

3. In a small bowl comine ingredients for dressing; pour over salad and mix well.

4. Allow salad to refrigerate for several hours to develop the best flavor before serving.

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Nutrient	Quantity
Total fats	55.2858 g
Protein	9.5537 g
Carbohydrates	19.2501 g
Energy	590.5485 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7449 g
Water	387.8885 g
Aspartic acid	1.2101 g
Calcium, Ca	106.3569 mg
Lutein + zeaxanthin	595.0788 g
Fiber, total dietary	2.9075 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	441.9968 g
Niacin	5.8611 mg
Vitamin A, RAE	36.3672 g
Arginine	0.5222 g
Riboflavin	0.5449 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0036 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	1.2176 g
Sodium, Na	99.7713 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6791 g
Total lipid (fat)	55.2858 g
Manganese, Mn	0.7163 mg
Fructose	1.3996 g
Proline	0.3522 g
Fatty acids, total saturated 16:0	6.2812 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.7401 g
Choline, total	12.497 mg
Sugars, total	4.4329 g
Serine	0.4569 g
Fatty acids, total saturated 10:0	0.0064 g
Fatty acids, total saturated 18:0	1.0807 g
Vitamin B-6	0.356 mg
Selenium, Se	2.2753 g
Ash	2.154 g
Fatty acids, total saturated 18:1 undifferentiated	38.6052 g
Pantothenic acid	1.0682 mg
Phenylalanine	0.4386 g
Copper, Cu	0.3952 mg
Betaine	0.2807 mg
Thiamin	0.7422 mg
Methionine	0.0919 g
Iron, Fe	2.6072 mg
Carbohydrate, by difference	19.2501 g
Phosphorus, P	122.2692 mg
Folate, total	164.945 g
Tocopherol, gamma	0.4944 mg
Lycopene	0.115 g
Alanine	0.3691 g
Valine	0.4544 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	5.5736 g
Glycine	0.3145 g
Carotene, alpha	0.069 g
Glucose (dextrose)	1.7592 g
Fatty acids, total saturated 14:0	0.0039 g
Zinc, Zn	1.0711 mg
Isoleucine	0.385 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	6.3193 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.6264 g
Tocotrienol, alpha	0.0363 mg
Vitamin A, IU	743.0569 IU
Folate, DFE	164.945 g
Tryptophan	0.102 g
Vitamin C, total ascorbic acid	92.2027 mg
Phytosterols	133.929 mg
Galactose	0.5 g
Fatty acids, total polyunsaturated 18:1 c	0.0049 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2909 g
Vitamin K (phylloquinone)	85.291 g
Fatty acids, total saturated	7.6787 g
Histidine	0.2437 g
Fatty acids, total monounsaturated	39.5209 g
Threonine	0.3668 g
Folate, food	164.945 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	3.8018 g
Vitamin E (alpha-tocopherol)	8.129 mg
Magnesium, Mg	63.8265 mg
Lysine	0.5033 g
Potassium, K	769.2414 mg
Cystine	0.0987 g
Fluoride, F	4.8233 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.25 cup	477.36	0	54
Pasta	2 cups	0	0	0
Zucchini	1 cup	0	0	0
Celery	1 cup	16.16	2.9997	0.1717
Red bell pepper	1 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	2 tablespoons	1.219	0.1404	0.0339
cherry tomato	12 halved	0	0	0
red wine vinegar	3 tablespoons	8.493	0.1207	0
kidney bean	1 cup	53.36	7.544	0.92
red onion	0.33 cup	21.3333	4.9813	0.0533
black olive	0.5 cup	0	0	0
sun tomato oil	0.33 cup	0	0	0