My Big Fat Greek Pasta Salad
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.5542 |
| Energy (kCal) | 160.223 |
| Carbohydrates (g) | 35.6252 |
| Total fats (g) | 1.8815 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside. | 2. BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente). | 3. DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool. | 4. PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl. | 5. ADD the cooled pasta to vegetables in bowl, combining well. | 6. ADD 4-6 ounces cubed or crumbled feta cheese, without tossing. | 7. WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese. | 8. CHILL pasta salad at least 2 hours to overnight. | 9. GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves. | 10. SERVE and ENJOY! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| tri color spiral pasta | 1 | box | - | - | - | - | |
| red onion | 1/2 | cup | cut | 32.0 | 7.472 | 0.88 | 0.08 |
| green onion | 4 | sliced | 76.68 | 16.3016 | 2.7548 | 1.3348 | |
| green pepper | 1 | cut | 14.8 | 3.4336 | 0.6364 | 0.1258 | |
| red pepper | 1 | cut | - | - | - | - | |
| yellow pepper | 1 | cut | - | - | - | - | |
| grape tomato | 1 | cup | - | - | - | - | |
| cucumber | 1 | peeled quartered | 15.6 | 3.7752 | 0.6759999999999999 | 0.1144 | |
| kalamata olive | 1/2 | cup | pitted | - | - | - | - |
| basil leaf | 3 | tablespoons | cut | - | - | - | - |
| parsley | 2 | tablespoons | chopped | 2.736 | 0.4811 | 0.2257 | 0.06 |
| mint leaf | 1 1/2 | 1/2 | minced | - | - | - | - |
| feta cheese | 4 -6 | ounces | cut | 0.0 | 0.0 | 0.0 | 0.0 |
| extra virgin olive oil | 1/2 | cup | - | - | - | - | |
| lemon zest | 1/2 | teaspoon | grated | - | - | - | - |
| lemon juice | 2 1/2 | tablespoons | squeezed | 8.3875 | 2.6306 | 0.1334 | 0.0915 |
| red wine vinegar | 1 1/2 | 1/2 | 4.2465 | 0.0603 | 0.0089 | 0.0 | |
| garlic clove | 1 | teaspoon | pressed | - | - | - | - |
| greek oregano | 1 | teaspoon | - | - | - | - | |
| black pepper | 1 | teaspoon | ground | 5.773 | 1.4708 | 0.239 | 0.075 |
| fine sea salt | 1 | teaspoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.