Tunisian Pasta Salad

1. Cook pasta in boiling water with 1 tbsp salt until al dente. Drain and run cold water over it. Drain.

2. Dressing: Mix oil. lemon juice, cumin, peppers, garlic and salt to taste.

3. Add cucumber, olives, scallions, tomatoes and parsley to pasta. Pour dressing over it and toss well.

4. Serve at room temperature.

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Nutrient	Quantity
Total fats	33.8079 g
Protein	124.6591 g
Carbohydrates	194.2549 g
Energy	1592.5155 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3584 g
Water	763.9323 g
Aspartic acid	1.8363 g
Calcium, Ca	771.9831 mg
Lutein + zeaxanthin	2750.1643 g
Fiber, total dietary	14.1201 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1655.5587 g
Niacin	10.1923 mg
Vitamin A, RAE	276.407 g
Arginine	1.3961 g
Riboflavin	1.0337 mg
Tocopherol, beta	0.1437 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.062 g
Fatty acids, total saturated 20:1	0.0862 g
Glutamic acid	11.5292 g
Sodium, Na	364.0212 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4101 g
Total lipid (fat)	33.8079 g
Manganese, Mn	2.6033 mg
Fructose	2.0878 g
Proline	3.8556 g
Fatty acids, total saturated 16:0	4.1296 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0092 g
Sucrose	1.4224 g
Choline, total	318.9406 mg
Sugars, total	14.6061 g
Serine	1.6155 g
Fatty acids, total saturated 10:0	0.0155 g
Fatty acids, total saturated 18:0	0.7628 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.1077 mg
Selenium, Se	221.7516 g
Ash	9.9722 g
Fatty acids, total saturated 18:1 undifferentiated	20.1926 g
Pantothenic acid	1.5862 mg
Phenylalanine	1.6945 g
Copper, Cu	2.0894 mg
Betaine	0.1856 mg
Thiamin	0.9325 mg
Retinol	136.0003 g
Methionine	0.3947 g
Iron, Fe	13.9802 mg
Carbohydrate, by difference	194.2549 g
Phosphorus, P	1365.3832 mg
Folate, total	282.7353 g
Tocopherol, gamma	2.3163 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.0575 g
Alanine	1.2204 g
Cholesterol	226.6672 mg
Valine	1.5333 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	4.2204 g
Glycine	1.233 g
Carotene, alpha	10.6745 g
Glucose (dextrose)	1.8671 g
Fatty acids, total saturated 14:0	0.0163 g
Zinc, Zn	8.9302 mg
Isoleucine	1.3452 g
Maltose	4.4688 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	5.1219 g
Fatty acids, total saturated 14:1	0.0015 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.5222 g
Tocotrienol, alpha	0.352 mg
Vitamin A, IU	3249.6122 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	282.7353 g
Tryptophan	0.4747 g
Vitamin C, total ascorbic acid	81.6396 mg
Phytosterols	61.1219 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.3948 g
Fatty acids, total saturated 20:0	0.1118 g
Tocotrienol, beta	0.0228 mg
Starch	142.4924 g
Tyrosine	0.6703 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	565.7689 g
Fatty acids, total saturated	5.0811 g
Histidine	0.7512 g
Fatty acids, total monounsaturated	20.7246 g
Threonine	1.2234 g
Folate, food	282.7353 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	34.0954 g
Vitamin E (alpha-tocopherol)	7.7749 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	280.3475 mg
Lysine	0.9091 g
Potassium, K	2429.7612 mg
Cystine	0.5922 g
Fluoride, F	1.8273 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	5 tablespoons	16.775	5.2613	0.183
Olive oil	2 tablespoons	238.68	0	27
Penne pasta	8 ounces	845.88	170.2476	3.4428
Cucumber	1 cup	15.96	2.8728	0.2128
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Garlic Clove	1	0	0	0
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
cherry tomato	1 lb	403.4676	0	2.2667
kalamata olive	0.5 cup	403.4676	0	2.2667
scallion	2	64	14.68	0.38