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Orzo Salad With Sun-Dried Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7094
Energy (kCal)1999.693
Carbohydrates (g)17.8196
Total fats (g)216.075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes. | 2. Drain. | 3. Place garlic, salt, pepper, mustard and vinegar into a food processor. | 4. Process well. | 5. Add oil, process briefly until well blended. | 6. Pour over orzo while pasta is still warm. | 7. Add tomatoes to pasta along with olives and chopped parsley. | 8. Sprinkle with Parmesan cheese. | 9. Toss again and adjust seasonings, if necessary. | 10. Serve immediately, or refrigerate for later use (can be made earlier in the day). | 11. Best served at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 6 cups cooked - - - -
    garlic clove 4 - - - -
    salt 1 teaspoon - - - -
    pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    dijon mustard 1 tablespoon - - - -
    balsamic vinegar 6 tablespoons 84.48 16.3488 0.4704 0.0
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    sun tomato oil 2 cups sun-dried drained chopped packed - - - -
    kalamata olive 2 cups oil-cured pitted halved - - - -
    parsley 1 bunch chopped - - - -
    parmesan cheese 1/4 - 1/2 cup grated 0.0 0.0 0.0 0.0

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



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