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Nutrition Facts
Serving Size 253 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 220
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 230 mg 10%
Total Carbohydrate 52 g 17%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 15 g
Vitamin A 20% Iron 15%
Vitamin C 250% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Garden Fresh Pasta Salad
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1 Lb H-E-B Garden Rotini Pasta
1/4 cup(s) pine nuts, Toasted
3/4 cup(s) red bell pepper, small dice
3/4 cup(s) yellow bell pepper, diced small
3/4 cup(s) orange bell pepper, diced small
1 cup(s) red onion, diced small
1/4 cup(s) jalapeño, diced small
2 cup(s) H-E-B Angel Sweet Tomatoes, Halved
1/3 Lb Grana Padano cheese, shredded
1/2 cup(s) Mezzetta Deli Sliced Mild Pepper Rings
1/4 cup(s) white truffle oil
1/4 cup(s) olive oil
1/4 cup(s) red wine vinegar
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Bring a large pot of water to boil.
Add pasta and prepare according to package instructions.
Drain and refrigerate at least 20 minutes.
Preheat oven to 350°F.
Toast pine nuts on a sheet pan for 3 minutes or until golden brown.
While pasta cools, place vegetables, cheese, pine nuts and pepper rings in a bowl.
In a separate small bowl, mix white truffle oil, olive oil, and red wine vinegar.
Mix pasta, vegetables and oils and whisk well.


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