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Picnic Marinated Italian Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.4553
Energy (kCal)943.105
Carbohydrates (g)32.5478
Total fats (g)64.1267
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First, pour yourself a SMALL glass of a good red wine for your effort and enjoyment in preparing this delicatable salad. | 2. Next, cook the pasta, el dente; rinse in cold water and drain. | 3. Place in large bowl and add salami, pepperoni, provolone, vegies and olives. | 4. Add salad dressing, spices and parmesan cheese; toss to coat. | 5. Cover and refrigerate a minimum of 6 hours but best overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shell pasta 1 package used - - - -
    hard salami 1/4 lb cubed 417.3055 1.8144 29.3701 32.5453
    pepperoni 1/4 halved sliced - - - -
    provolone cheese 4 ounces cubed 398.034 2.4268 29.0077 30.1871
    celery rib 4 chopped - - - -
    tomato 4 seeded chopped 88.56 19.1388 4.3296 0.9840000000000001
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    olive 1/2 cup sliced ripe - - - -
    olive 1/2 cup sliced stuffed - - - -
    parmesan cheese 1/4 - 1/2 cup grated 0.0 0.0 0.0 0.0
    italian salad dressing choice 1 bottle - - - -
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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