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Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)154.7101
Energy (kCal)3052.7081
Carbohydrates (g)63.0301
Total fats (g)244.6733
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta as specified on the box. | 2. Cool off pasta before using by running it under cold water. | 3. Combine all ingredients in large bowl, making sure to coat well with oil, vinegar, oregano, and salt and pepper. | 4. Put in fridge. | 5. It tastes better the longer the ingredients soak together, but it can be eaten right away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shell pasta 1 lb 403.4676 0.0 89.7602 2.2667
    tomato 3 cut 120.6297 26.0694 5.8975 1.3403
    pepperoni 1/4 lb cut 571.2013 1.3373 21.8167 52.4508
    hard salami 1/4 lb cut 417.3055 1.8144 29.3701 32.5453
    provolone cheese 1/4 cut 24.57 0.1498 1.7906 1.8634
    green pepper 2 cut 59.6 13.8272 2.5628 0.5066
    celery 3 stalks cut 30.72 5.7024 1.3248 0.3264
    black olive 1 can 403.4676 0.0 89.7602 2.2667
    green olive 1 jar 403.4676 0.0 89.7602 2.2667
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    oil 3/4 cup 1346.85 0.0 0.4305 152.9505
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    salt 1 1/2 1/2 - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249

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



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