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Ingredientes
- 4 ounce. rotini, uncooked
- 2 c. sm. cherry tomatoes, halved
- 1 c. peeled cucumber, minced
- 1/2 c. celery, minced
- 1 1/2 ounce. Provolone cheese, cut into thin strips
- 1/3 c. white wine vinegar
- 1/4 c. fresh basil, minced
- 1/4 c. fresh parsley, minced
- 1 tbsp. water
- 1 tbsp. extra virgin olive oil
- 2 teaspoon fresh oregano, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely grnd pepper
Direcciones
- Cook rotini according to directions on package, omitting salt. Rinse with cool water and drain. Set aside. Combine cooked rotini, tomatoes, cucumber, celery and cheese in a large bowl. In a small bowl, combine white wine vinegar, basil, parsley, water, extra virgin olive oil, oregano, salt and pepper and stir with a wire whisk to blend well. Pour over pasta mix. Cover and chill for 8 hrs or possibly overnight. Toss gently before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 121 | 31% |
| Total Fat 13.83g | 17% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 514mg | 21% |
| Potassium 682mg | 19% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.39g | 4% |
| Protein 14.89g | 24% |
