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New Mexican Gazpacho-Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.0114
Energy (kCal)635.7673
Carbohydrates (g)3.1699
Total fats (g)47.749
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare rotini according to package directions, omitting oil and salt. | 2. Drain; rinse with cold water. | 3. In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions. | 4. In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini. | 5. Toss gently to coat. | 6. Chill at least 1 hour before serving. | 7. Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rotini pasta 8 ounces tri-colored 201.7333 0.0 44.88 1.1333
    cheddar cheese 2 cups shredded divided reduced fat - - - -
    cucumber 1 peeled seeded cubed - - - -
    cherry tomato 1 cup 201.7333 0.0 44.88 1.1333
    red bell pepper 1 cut 201.7333 0.0 44.88 1.1333
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    plain yogurt 1/2 cup low fat - - - -
    mayonnaise 1/2 cup fat free 418.76 0.0 0.4292 46.4
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    lemon pepper 1/2 teaspoon 201.7333 0.0 44.88 1.1333
    lettuce leaf - - - -

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



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