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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta according to the package directions. | 2. Meanwhile, cut the salami into strips. Slice the black olives and dice the sundried tomatoes and bell pepper. Set all these ingredients aside. | 3. In a large salad bowl, mix the olive oil and red wine vinegar. Whisk with a fork (or whisk) until they are completely blended and the dressing is a uniform colour throughout. | 4. Add the parmesan cheese, salt and pepper to the dressing and mix. | 5. When the pasta is cooked to your liking, remove it from the heat. Drain it and rinse it in cold water until the pasta is cold. Drain it again. | 6. Add the cooled pasta and the chopped ingredients to the dressing in the bowl. Stir well to mix the ingredients together. | 7. Cover and chill in the fridge for at least 30 minutes to allow the flavours to blend. | 8. Just before serving, scatter chopped fresh basil leaves over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	2	cups		-	-	-	-
salami	8			-	-	-	-
black olive	10 -15			-	-	-	-
sun tomato	1/2	cup	rehydrated sun-dried	-	-	-	-
yellow bell pepper	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
salt pepper				-	-	-	-
basil	10 -15	leaves		0.0	0.0	0.0	0.0

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