Photo: Anna Pelzer
Salsa Pasta Salad
13 ingredients
20 min
11 servings
openrecipes
"A great summer salad served cold that tastes better the longer it sits."
Estimated Nutrition (whole recipe, rough)
513
Calories
12g
Protein
16g
Fat
82g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dry rainbow radiatore pasta
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (6 ounce) can sliced black olives
- 3 tomatoes, diced
- 1 (4 ounce) can diced green chiles
- 1/3 cup distilled white vinegar
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons garlic salt
- 1/3 cup lemon juice
- 1/2 cup vegetable oil
- 1 tablespoon white sugar
- 1 tablespoon chili powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes