Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
718
Calories
25g
Protein
30g
Fat
93g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound rotini pasta, cooked and drained
- 2 cups cubed pepperoni or salami
- 2 cups cubed provolone or mozzarella cheese
- 2 cups black olives
- 2 cups garbanzo beans (rinsed and drained)
- 2 cups cherry tomatoes, halved if large
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- :
- ¼ cup red wine vinegar
- 1½ tablespoons lemon juice
- ½ teaspoon honey
- 1 teaspoon coarse salt
- ½ cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes