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Picnic Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5537
Energy (kCal)590.5485
Carbohydrates (g)19.2501
Total fats (g)55.2858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta and drain; allow to cool. | 2. Combine vegetables in a salad bowl. | Gently mix the cooled pasta with the vegetables. | 3. In a small bowl comine ingredients for dressing; pour over salad and mix well. | 4. Allow salad to refrigerate for several hours to develop the best flavor before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 2 cups uncooked - - - -
    red bell pepper 1 cup chopped - - - -
    zucchini 1 cup sliced - - - -
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    kidney bean 1 cup canned rinsed drained 53.36 7.544 7.728 0.92
    cherry tomato 12 halved - - - -
    black olive 1/2 cup sliced - - - -
    sun tomato oil 1/3 cup sun-dried chopped packed - - - -
    red onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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