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Italian Pasta Salad for 20

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)157.2373
Energy (kCal)2013.9333
Carbohydrates (g)38.6387
Total fats (g)131.7826
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 6 quarts water to a boil. | 2. Add salt, if desired. | 3. Add dry pasta. | 4. Cook al dente (10-15 minutes). | 5. Drain and rinse with cold water. | 6. While the pasta is cooking, rinse broccoli heads. | 7. Remove stems and chop florets into bite-sized pieces. | 8. Rinse peppers and halve them. | 9. Remove stem, seeds, and pith. | 10. Slice lengthwise into 1/4" strips, then chop crosswise into 1/4" dice. | 11. Quarter pepperoni slices by stacking 5-8 at a time. | 12. Combine all ingredients in a large bowl. | 13. To keep the pepperoni slices from sticking together too much,"roll" them between your palms as you drop them into the mixing bowl. | 14. Pour Italian dressing over all. | 15. Toss thoroughly. | 16. Chill at least 2 hours. | 17. May be prepared the day before. | 18. Toss again before serving. | 19. Serves 20. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tri color spiral pasta 20 ounces uncooked 504.3333 0.0 112.2 2.8333
    broccoli 3 heads - - - -
    red pepper 2 sweet - - - -
    pepperoni 8 ounces sliced 1142.4 2.6747 43.6333 104.9013
    italian dressing 1 1/2 1/2 bottled 367.2 35.964 1.4040000000000001 24.048000000000002

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



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