8 Ingredients
  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon spicy brown mustard
  • Salt and freshly ground black pepper
  • 8 ounces penne pasta, cooked and cooled
  • 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
  • 1 tablespoon chopped fresh parsley leaves
  • 1 medium onion, sliced
Nutrition
328
16% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

13% 8

Saturated

4% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

18% 53

Carbs (net)

- 48

Fiber

19% 5

Sugars

- 3

Sugars, added

- 0

Protein

20% 10

Cholesterol

0% 0

Sodium

15% 365

Calcium

4% 39

Magnesium

12% 50

Potassium

7% 307

Iron

8% 2

Zinc

10% 1

Phosphorus

22% 154

Vitamin A

17% 149

Vitamin C

10% 9

Thiamin (B1)

12% 0

Riboflavin (B2)

7% 0

Niacin (B3)

11% 2

Vitamin B6

13% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

9% 1

Vitamin K

18% 22

Sugar alcohols

- 0

Water

- 84
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