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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander. | 2. While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool. | 3. Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight. | 4. Stir the salad and check for seasoning, before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotini pasta	1	lb	tri-colored	403.4676	0.0	89.7602	2.2667
salami	1	cup	cut	-	-	-	-
edam cheese	1	cup	cut	-	-	-	-
bell pepper	1		chopped cut	403.4676	0.0	89.7602	2.2667
green olive	1/2	cup	sliced	403.4676	0.0	89.7602	2.2667
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
vinegar	2/3	cup		33.46	1.4818	0.0	0.0
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	3		crushed	403.4676	0.0	89.7602	2.2667
za'atar spice mix	2	teaspoons		403.4676	0.0	89.7602	2.2667
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
salt	1	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

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