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Organic Summer Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.4627
Energy (kCal)1000.4811
Carbohydrates (g)97.3342
Total fats (g)43.0301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta in salted boiling water until al dente. Drain well and transfer to a large bowl. Toss vigorously with half the oil and set aside to cool. Add all the remaining ingredients. Toss well and chill in the refrigerator for 30 minute before serving. | 2. Wine: a dry white. | 3. From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild. | 4. I like to use organic pasta, also have gluten free corn pasta. delicious! | 5. http://www.olivenation.com/index.asp. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 lb 100.8667 0.0 22.44 0.5667
    extra virgin olive oil 1/3 cup 100.8667 0.0 22.44 0.5667
    mozzarella cheese 8 ounces 734.8188 61.7339 30.7535 40.5284
    black olive 4 ounces 100.8667 0.0 22.44 0.5667
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    garlic clove 2 chopped 100.8667 0.0 22.44 0.5667
    tomato 4 diced 160.8396 34.7592 7.8633 1.7871
    basil leaf 8 100.8667 0.0 22.44 0.5667

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



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