Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
523
Calories
16g
Protein
16g
Fat
79g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons wine vinegar
- 8 tablespoons olive oil (1/2 cup)
- lemon juice (a few drops)
- 1 tablespoon mustard
- 1 clove garlic, minced
- salt, pepper
- 2 cups pasta (sea shells), cooked
- 1/2 cup black olives
- 2 tablespoons parsley, chopped
- 1 small onion, finely chopped
- 3 tomatoes, cut into quarters
- 1/2 can artichoke hearts, drained
Directions
1
Make a dressing by whisking the vinegar, oil, lemon juice, mustard, garlic, salt, and pepper together in a small bowl..
2
Combine remaining ingredients in another bowl.
3
Cover with dressing.
4
Let marinade at least 30 minutes before serving.
5
Category:New Guinean Recipes
6
Category:New Guinean Salads
Recipe sourced from
fandom