Tiki'S Pasta Salad

1. Cook Pasta as per package directions. Drain and rinse with COLD water for a few minutes.

2. Wash, Dry and dice veggies while pasta is cooking.

3. Pour pasta into a large bowl and add diced veggies and olives.

4. In a jar (with lid) mix vinegar, oil and spices. Put lid on the jar and shake it well for about 3 minutes. Pour over veggie/pasta mixture and toss well (bowl with a secure lid is perfect for this).

5. Refrigerate until ready to serve!

6. Enjoy!

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Nutrient	Quantity
Total fats	56.576 g
Protein	91.1988 g
Carbohydrates	6.6442 g
Energy	922.5076 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5049 g
Water	553.8368 g
Aspartic acid	0.2154 g
Calcium, Ca	571.9098 mg
Lutein + zeaxanthin	638.1681 g
Fiber, total dietary	2.1815 g
Fatty acids, total saturated 22:0	0.0703 g
Carotene, beta	460.1638 g
Niacin	5.4694 mg
Vitamin A, RAE	175.8953 g
Arginine	0.0742 g
Riboflavin	0.726 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0007 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.3304 g
Sodium, Na	321.003 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7462 g
Total lipid (fat)	56.576 g
Manganese, Mn	0.2602 mg
Fructose	1.3544 g
Proline	0.0507 g
Fatty acids, total saturated 16:0	6.556 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.1285 g
Choline, total	304.178 mg
Sugars, total	2.9102 g
Serine	0.0687 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.2236 g
Fatty acids, total saturated 20:4 undifferentiated	0.2362 g
Vitamin B-6	0.7697 mg
Selenium, Se	76.4325 g
Ash	6.3 g
Fatty acids, total saturated 18:1 undifferentiated	38.8414 g
Pantothenic acid	0.2702 mg
Phenylalanine	0.1037 g
Copper, Cu	1.2647 mg
Betaine	0.2371 mg
Thiamin	0.6182 mg
Retinol	136.0003 g
Methionine	0.0176 g
Iron, Fe	7.7292 mg
Carbohydrate, by difference	6.6442 g
Phosphorus, P	858.3448 mg
Folate, total	93.5166 g
Tocopherol, gamma	0.5061 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.06 g
Alanine	0.0636 g
Cholesterol	226.6672 mg
Valine	0.0496 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0005 g
Fatty acids, total saturated 18:2 undifferentiated	5.4776 g
Glycine	0.0533 g
Carotene, alpha	21.5635 g
Glucose (dextrose)	1.2932 g
Fatty acids, total saturated 14:0	0.0108 g
Zinc, Zn	4.8796 mg
Isoleucine	0.037 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	6.5267 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0635 g
Tocotrienol, alpha	0.0297 mg
Vitamin A, IU	1253.2799 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	93.5166 g
Tryptophan	0.0176 g
Vitamin C, total ascorbic acid	70.3819 mg
Phytosterols	127.555 mg
Galactose	0.0119 g
Fatty acids, total polyunsaturated 18:1 c	0.0043 g
Fatty acids, total saturated 20:0	0.224 g
Starch	0.0532 g
Tyrosine	0.019 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	117.3336 g
Fatty acids, total saturated	8.0974 g
Histidine	0.0154 g
Fatty acids, total monounsaturated	39.8236 g
Threonine	0.0458 g
Folate, food	93.5166 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	19.104 g
Vitamin E (alpha-tocopherol)	10.3781 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	114.3113 mg
Lysine	0.0635 g
Potassium, K	1337.0342 mg
Cystine	0.0168 g
Fluoride, F	2.4571 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.25 cup	477.36	0	54
Onion powder	0.5 teaspoon	4.092	0.9494	0.0125
Cucumber	0.5	7.98	1.4364	0.1064
Parsley	1 tablespoon	1.368	0.2405	0.03
Pepper	3 dashes	0.753	0.1919	0.0098
Basil	1 tablespoon	0.6095	0.0702	0.017
red pepper	0.5	0.625	0.1377	0.0069
green pepper	0.5	14.9	3.4568	0.1267
rom tomato	1	403.4676	0	2.2667
black olive	0.5 cup	403.4676	0	2.2667
spiral pasta	1 lb	403.4676	0	2.2667
wine vinegar	0.25 cup	11.3525	0.1613	0