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Italian Pasta Salad II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.7489
Energy (kCal)189.095
Carbohydrates (g)25.1986
Total fats (g)2.1802
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 package - - - -
    extra virgin olive oil 1/2 cup - - - -
    red bell pepper 2 seeded chopped - - - -
    green bell pepper 1 seeded chopped - - - -
    cherry tomato 2 pints halved - - - -
    garlic 3 tablespoons jarred minced 37.995 8.4303 1.6218 0.1275
    salt pepper to taste - - - -
    basil 1 bunch chopped - - - -
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    asiago cheese 1 cup diced - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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