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Confetti Greek Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.019
Energy (kCal)734.5367
Carbohydrates (g)56.7533
Total fats (g)36.6601
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For Salad Dressing: | 2. Good Seasons Garlic & Herb Dressing prepared to package directions except: | 3. substitute 1/2 cup flax seed oil for regular oil if you have it. | 4. Add 1-2 teaspoons of finely ground black pepper. | 5. Add 1 large clove of garlic sliced very thinly and diced finely. | 6. Omit 3 Tablespoons of water. | 7. Use Pompeian Red Wine Vinegar. It makes all the difference! | 8. To begin: | 9. Cook pasta Al Dente, rinse and drain well! | 10. Lubricate pasta with dressing to taste. | 11. Dust with parmesean and Poppy Seeds; toss well. | 12. Add Peppers and onions and toss. | 13. Add Feta and toss! | 14. Taste and adjust seasonings:). | 15. Refrigerate overnight so flavors can mingle. | 16. Note: This is very good with whole wheat pasta, and any garden veggie you can imagine. Olives too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bow tie pasta 1 25.2167 0.0 5.61 0.1417
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    feta cheese 5 ounces reduced fat 374.22 5.7976 20.1427 30.1644
    poppy seed 1 tablespoon 46.2 2.4754 1.5831 3.6573
    red onion 1 1/2 cups chopped 96.0 22.416 2.64 0.24
    green pepper 1/2 cup chopped 14.9 3.4568 0.6407 0.1267
    red pepper 1/2 cup chopped 30.0 6.6075 1.4025 0.33
    yellow pepper 1/2 cup chopped - - - -

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



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