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Macaroni Salad with Basil Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.8389
Energy (kCal)1570.0573
Carbohydrates (g)19.8668
Total fats (g)146.1233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add basil, garlic, pepper and salt into the container of an electric blender. | 2. Process until ingredients are finely chopped. | 3. Add oil and vinegar; process until well blended; set aside. | 4. In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently. | 5. Pour dressing over salad; toss to coat. | 6. Cover and refrigerate at least 2 hours or overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 1 cup 201.7333 0.0 44.88 1.1333
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    salt 1/2 teaspoon - - - -
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    tomato 3 seeded diced 66.42 14.3541 3.2472 0.738
    zucchini 3 6.93 1.0263 0.8943 0.132
    elbow macaroni 8 ounces cooked drained 201.7333 0.0 44.88 1.1333
    cheddar cheese 2 cups shredded - - - -

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



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