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Tuxedo Bow-Tie Pasta Salad for Picnics and Potlucks

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.1809
Energy (kCal)716.2772
Carbohydrates (g)44.4216
Total fats (g)53.4005
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using. | 2. Add the cooked and drained pasta; mix thoroughly. | 3. Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency. | 4. Add salt and pepper to taste. | 5. Garnish with snipped fresh herbs (parsley and chives). | 6. Cover and thoroughly chill (several hours or overnight) before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 8 ounces cooked 156.4892 22.6796 3.4927 5.239
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    spanish olive 2 tablespoons chopped - - - -
    artichoke heart 2 jars marinated quartered - - - -
    italian pepper ring 1/4 cup deli-sliced chopped mild - - - -
    broccoli floret 1 cup cut cooked - - - -
    celery 2 stalks sliced 20.48 3.8016 0.8832 0.2176
    cucumber 1 peeled diced - - - -
    tomato 2 diced 44.28 9.5694 2.1648 0.49200000000000005
    black pepper ground - - - -
    salt - - - -
    pepperoni 1/4 cup diced - - - -
    parmesan cheese 1/4 cup diced 74.0 8.0 8.0 1.0
    parsley 1 tablespoon snipped 1.368 0.2405 0.1129 0.03
    chive 1 tablespoon snipped 0.9 0.1305 0.0981 0.0219

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



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