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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice cheese into 1/2" cubes. | 2. Turn bell peppers on their side and slice thin, then cut the slices in half. | 3. Slice tomato into small cubes. | 4. Slice cucumber into thin slices, then halve slices. | 5. Slice salami into 1/4" rectangles as if you would put them on a cracker. | 6. Boil pasta. | 7. Mix salami,cucumber,peppers,cheese,aˆÝ tomato with pasta. | 8. Add italian dressing and mix. | 9. Add salt and pepper to taste. | 10. Refrigerate until pasta is cold (few hours is fine) and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotelle pasta	1	lb		50.4333	0.0	11.22	0.2833
muenster cheese	6	ounces		625.9680000000001	1.9051	39.8204	51.098
monterey jack pepper cheese	2	ounces	mild	50.4333	0.0	11.22	0.2833
green bell pepper	1			50.4333	0.0	11.22	0.2833
yellow bell pepper	1			50.4333	0.0	11.22	0.2833
tomato	1			22.14	4.7847	1.0824	0.24600000000000002
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
chunk salami	1/4	lb		50.4333	0.0	11.22	0.2833
italian dressing	3	cups		734.4	71.928	2.8080000000000003	48.096000000000004
salt				-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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