Vegetable Macaroni Salad

1. Cook, drain, and cool macaroni.

2. Combine mayonnaise, salt, and basil.

3. Integrate this mixture with cooled macaroni.

4. Mix in remaining vegetables.

5. Cover and chill.

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Nutrient	Quantity
Total fats	72.1293 g
Protein	51.688 g
Carbohydrates	26.859 g
Energy	958.4447 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6201 g
Water	999.2395 g
Aspartic acid	0.8882 g
Calcium, Ca	391.5611 mg
Lutein + zeaxanthin	1194.9419 g
Fiber, total dietary	9.3246 g
Fatty acids, total saturated 22:0	0.1201 g
Carotene, beta	2536.4342 g
Niacin	5.8565 mg
Vitamin A, RAE	310.9772 g
Arginine	0.1926 g
Riboflavin	0.5473 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total polyunsaturated 15:0	0.0087 g
Fatty acids, total saturated 20:1	0.2175 g
Glutamic acid	2.4522 g
Sodium, Na	1666.2973 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8469 g
Total lipid (fat)	72.1293 g
Manganese, Mn	0.8123 mg
Fructose	8.1152 g
Proline	0.1315 g
Fatty acids, total saturated 16:0	7.9901 g
Sucrose	0.1508 g
Choline, total	211.3375 mg
Sugars, total	16.6533 g
Serine	0.2077 g
Fatty acids, total saturated 18:0	1.5061 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.8874 mg
Selenium, Se	42.8663 g
Ash	10.1807 g
Fatty acids, total saturated 18:1 undifferentiated	50.7232 g
Pantothenic acid	1.1609 mg
Phenylalanine	0.2344 g
Copper, Cu	1.044 mg
Betaine	0.7488 mg
Thiamin	0.5451 mg
Retinol	76.7 g
Methionine	0.0559 g
Iron, Fe	5.2911 mg
Carbohydrate, by difference	26.859 g
Phosphorus, P	611.4337 mg
Folate, total	174.9518 g
Tocopherol, gamma	0.5634 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	11495.5622 g
Alanine	0.2163 g
Cholesterol	170.7533 mg
Valine	0.1576 g
Fatty acids, total saturated 18:2 undifferentiated	6.9673 g
Glycine	0.1694 g
Carotene, alpha	469.7069 g
Glucose (dextrose)	7.5633 g
Fatty acids, total saturated 14:0	0.0361 g
Zinc, Zn	3.6854 mg
Isoleucine	0.142 g
Fatty acids, total polyunsaturated	7.8579 g
Leucine	0.2135 g
Tocotrienol, alpha	0.1138 mg
Vitamin A, IU	4902.1588 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	174.9518 g
Tryptophan	0.0549 g
Vitamin C, total ascorbic acid	105.1719 mg
Phytosterols	42.7169 mg
Galactose	0.486 g
Fatty acids, total saturated 20:0	0.1131 g
Starch	0.1064 g
Tyrosine	0.0881 g
Vitamin B-12	2.4755 g
Vitamin K (phylloquinone)	197.9346 g
Fatty acids, total saturated	9.8514 g
Histidine	0.0888 g
Fatty acids, total monounsaturated	51.7876 g
Threonine	0.186 g
Folate, food	174.9518 g
Fatty acids, total polyunsaturated 17:0	0.0348 g
Fatty acids, total polyunsaturated 24:0	0.0418 g
Cryptoxanthin, beta	31.9707 g
Vitamin E (alpha-tocopherol)	7.8764 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	134.3364 mg
Lysine	0.2166 g
Potassium, K	2244.7943 mg
Cystine	0.061 g
Fluoride, F	18.5299 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Elbow macaroni	8 ounces	201.7333	0	1.1333
Mayonnaise	0.75 cup	628.14	0	69.6
Tomato	2	80.4198	17.3796	0.8936
Celery	1 cup	16.16	2.9997	0.1717
Cucumber	1 cup	15.96	2.8728	0.2128
Radish	0.25 cup	4.64	0.986	0.029
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
green pepper	0.25 cup	7.45	1.7284	0.0633
scallion	2 tablespoons	3.84	0.8808	0.0228