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Antipasto Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.0566
Energy (kCal)1985.7673
Carbohydrates (g)30.2555
Total fats (g)187.9179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta in a pot of boiling salted water until al dente. | 2. Drain. | 3. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. | 4. Toss with warm macaroni to coat well. | 5. Toss with Parmesan. | 6. Cover, and refrigerate 2 to 3 hours. | 7. Add broccoli, pepperoni, and tomatoes; toss well. | 8. Sprinkle with mozzarella cheese, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    red pepper flake 1/8 teaspoon crushed - - - -
    salt 1 teaspoon - - - -
    macaroni 6 ounces 387.8211 19.7823 20.0034 25.4465
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    broccoli floret 2 cups - - - -
    pepperoni 4 ounces sliced 571.2 1.3373 21.8167 52.4507
    cherry tomato 10 halved - - - -
    mozzarella cheese 1/2 cup shredded - - - -

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



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