Food Network Corn And Tomato Pasta Salad Recipe

Total time: 35 minutes

Keto Friendliness Gauge

Net Carbs are 14% of calories per serving, at 50g per serving. The amount is close to the maximum number of net carbs allowed for the keto diet and much higher than the standard recommendation of 25g Net Carbs. You'll have little flexibility to consume additional foods that contain carbs.

How keto-friendly is Food Network Corn And Tomato Pasta Salad? 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 Food Network Corn And Tomato Pasta Salad Recipe

  • Net Carbs are 14% of calories per serving, at 50g per serving. This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of ketosis and there's little flexibility to eat more foods that contain carbs. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food Network Corn And Tomato Pasta Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 179 g )
Amount Per Serving
Calories: 370
Total Fat: 13g
Saturated Fat: 3g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 3mg
Sodium: 413mg
Total Carbohydrates: 54g
Dietary Fiber: 4g
Sugar: 5g
Protein: 10g
Calcium: 40mg Iron: 1mg
Potassium: 399mg Vitamin A: 52mcg
Vitamin C: 10mg Vitamin D: 0mcg

Ingredients

  • Kosher salt
  • 1 pound farfalle pasta
  • 2/3 cup mustard vinaigrette (see directions)
  • 1 small shallot, finely chopped
  • 1/2 teaspoon finely grated lemon zest
  • 2 ears of corn, husked
  • 2 cups assorted cherry tomatoes, halved or quartered if large
  • 1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds
  • 1/2 cup fresh basil, roughly chopped
  • Freshly ground pepper
  • 2 ounces goat cheese, crumbled

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)