Rainbow Pasta Salad

1. Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.

2. Place pasta into a serving bowl.

3. To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.

4. Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.

5. When ready to serve pour the remaining dressing over the pasta and mix through .

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Nutrient	Quantity
Total fats	28.2622 g
Protein	5.4759 g
Carbohydrates	27.1664 g
Energy	377.6232 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2308 g
Water	151.5994 g
Aspartic acid	0.4113 g
Calcium, Ca	52.0805 mg
Lutein + zeaxanthin	1386.0663 g
Fiber, total dietary	4.647 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	702.6967 g
Niacin	2.0866 mg
Vitamin A, RAE	65.0585 g
Arginine	0.2396 g
Riboflavin	0.1196 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0023 g
Fatty acids, total saturated 20:1	0.0844 g
Glutamic acid	0.9526 g
Sodium, Na	8.0142 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3392 g
Total lipid (fat)	28.2622 g
Manganese, Mn	0.4051 mg
Fructose	0.3524 g
Proline	0.3906 g
Fatty acids, total saturated 16:0	3.1857 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.948 g
Choline, total	39.3489 mg
Sugars, total	6.7076 g
Serine	0.2673 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	0.539 g
Vitamin B-6	0.2543 mg
Selenium, Se	0.7504 g
Ash	1.1247 g
Fatty acids, total saturated 18:1 undifferentiated	19.4701 g
Pantothenic acid	1.217 mg
Phenylalanine	0.2092 g
Copper, Cu	0.1293 mg
Betaine	0.0782 mg
Thiamin	0.2117 mg
Methionine	0.0706 g
Iron, Fe	2.5709 mg
Carbohydrate, by difference	27.1664 g
Phosphorus, P	122.3968 mg
Folate, total	71.3777 g
Tocopherol, gamma	0.2618 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0014 g
Lycopene	0.115 g
Alanine	0.2669 g
Valine	0.3912 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.032 g
Glycine	0.1655 g
Carotene, alpha	57.5223 g
Glucose (dextrose)	0.4556 g
Fatty acids, total saturated 14:0	0.0025 g
Zinc, Zn	0.6585 mg
Isoleucine	0.241 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	3.2646 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5479 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1304.8502 IU
Folate, DFE	44.5877 g
Tryptophan	0.0501 g
Vitamin C, total ascorbic acid	66.3351 mg
Phytosterols	60.199 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0043 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	12.831 g
Tyrosine	0.1985 g
Vitamin K (phylloquinone)	47.9856 g
Fatty acids, total saturated	3.8865 g
Histidine	0.0867 g
Fatty acids, total monounsaturated	19.9296 g
Threonine	0.1752 g
Folate, food	71.3777 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	103.2071 g
Vitamin E (alpha-tocopherol)	4.403 mg
Magnesium, Mg	43.7899 mg
Lysine	0.4398 g
Potassium, K	423.1592 mg
Cystine	0.0717 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	1	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Mustard	2 teaspoons	0.63	0.109	0.0098
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
pea	1 cup	41.16	7.399	0.196
corn kernel	0.5 cup	92.355	18.2384	1.0011
tri color spiral pasta	2 cups	0	0	0