6 Serves
35 Mins
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente.
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ThaiVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
62 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
1346 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Drain the pasta in a colander and rinse under cold water to stop the cooking process.
Using a chef's knife and cutting board, chop the tomato, onion, and cucumber into bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooked macaroni and chopped vegetables in a large bowl, drizzle with the prepared dressing, and toss gently until evenly coated.
1
g5
g13
g
Hungarian
American