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Italian Vegetable Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3552
Energy (kCal)96.76
Carbohydrates (g)21.8318
Total fats (g)0.7992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a very large salad bowl, combine all vegetables and pasta. | 2. Pour dressing over salad and toss to coat. | 3. Cover and refrigerate overnight or at least 4 hours. | 4. Before serving, stir in cheese cubes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli floret 5 cups - - - -
    cauliflower floret 4 cups - - - -
    tomato 2 chopped 44.28 9.5694 2.1648 0.49200000000000005
    green onion 1 bunch chopped - - - -
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    olive 1 can sliced drained ripe - - - -
    olive 1/2 cup sliced stuffed - - - -
    rotini pasta 1 package cooked drained - - - -
    pepperoni 1 cup diced - - - -
    italian salad dressing 1 bottle - - - -
    mozzarella cheese 1 cup cubed - - - -

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



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