Group Recipes Pasta Salad With Creamy Red Wine Vinaigrette Recipe Recipe

Total time: 15 minutes

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 23g per serving. This food is keto-friendly.

How keto-friendly is Group Recipes Pasta Salad With Creamy Red Wine Vinaigrette Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Group Recipes Pasta Salad With Creamy Red Wine Vinaigrette Recipe Recipe

  • Net Carbs are 8% of calories per serving, at 23g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Group Recipes Pasta Salad With Creamy Red Wine Vinaigrette Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 116 g )
Amount Per Serving
Calories: 283
Total Fat: 17g
Saturated Fat: 4g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 9mg
Sodium: 269mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugar: 3g
Protein: 7g
Calcium: 132mg Iron: 1mg
Potassium: 186mg Vitamin A: 157mcg
Vitamin C: 4mg Vitamin D: 0mcg

Ingredients

  • 1/2 pound vegetable radiatore or other short cut pasta, cooked according to package & cooled
  • 1 cup carrots, sliced or diced
  • 1 cup cucumbers, diced (i used little persians with the skin still on)
  • 1 cup tomatoes, diced (i used mini red vine), seeded
  • 1/2 cup black olives, sliced
  • 1/2 cup red wine vinaigrette
  • 1/4 cup mayo
  • 1/2 cup parmesan, grated
  • Sea salt & black pepper, freshly ground - to taste

Instructions

Visit Group Recipes's website to view the recipe instructions. (Via Edamam)