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180 minutes
Prep: 15 minutes
Cook: 0 minutes
53 calories per serving view nutrition facts
8 side servings
suggest servings
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| 4 | cups | pasta, macaroni | cooked |
| 32 | ounces | tomatoes, canned | drained, with 1-inch of liquid reserved |
| 2 | tablespoons | wine vinegar | |
| 1/4 | teaspoon | garlic powder | |
| 1 | teaspoon | basil | dried |
| 1 | teaspoon | oregano | dried |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated |
In a large bowl, combine all ingredients, mixing well.
Add small amounts of tomato liquid until pasta is evenly moistened.
Chill several hours to blend flavors.
Mix well before serving.
You can salt and pepper to taste.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 382mg | 16% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 6% | Vitamin C | 38% | |
| Calcium | 11% | Iron | 14% |
* 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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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
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