Healthy Recipes
Authored By:  Ellen Sue Spicer of Hands On Nutrition
A perfect pasta salad than can be enjoyed chilled or warm. Serve on a bed of crisp organic greens and enjoy.
Diet Types: Vegan, Vegetarian, Wheat Free, Dairy Free
Ingredients:
  • 1 pound rainbow elbow pasta
  • 1 small head broccoli
  • 1/2 large sweet onion
  • 2 stalks celery
  • 1 large carrot
  • 1 cup cooked garbanzo beans
  • 1/2 cup whole pitted black olives
  • 1/2 cup fructose
  • 1/2 cup natural Apple Cider Vinegar
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon pepper
  • 1 tablespoon salt free Italian seasoning blend
  • Serves: 8
    Cooking Time: Under 30 minutes
    Instructions:
    Cook pasta to al dente. Clean and coarse chop in food processor or by hand the broccoli, onion, celery, and carrot. Add garbanzo beans and olives to pasta and veggies. Puree dressing ingredients( fructose, Apple Cider Vinegar, olive oil, Sea Salt, pepper, salt free italian seasoning blend) in a blender and pour over salad ingredients.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 8
    Amount Per Serving 
    Calories 519
    Calories from Fat 201
     % Daily Value*
    Total Fat 22g34%
      Saturated Fat 3g15%
      Mono Fat 16g 
    Sodium 236mg10%
    Total Carbs 72g24%
      Dietary Fiber 6g24%
    Protein 11g 
    Iron26%
    Calcium8%
    Vitamin B-620%
    Vitamin C83%
    Vitamin E20%
    Vitamin A38%
    Selenium71%
    Manganese45%
    Copper15%
    Zinc9%
    Pantothenic acid8%
    Niacin25%
    Riboflavin24%
    Thiamin47%
    Folate53%
    Potassium14%
    Phosphorus18%
    Magnesium16%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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