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Rotelle Salad with Four Peppers and Fontina Cheese

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Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Greek olives 1 Cup (16 tbs), pitted
  Basil 1⁄4 Cup (4 tbs), chopped
  Black pepper To Taste
  Rotelle pasta 1 Pound, cooked according to package directions
  Fontina cheese 1⁄2 Pound, cubed
Directions

Heat the oil in a medium skillet, and stir-fry the peppers and garlic for about 3 minutes, until tender-crisp.
Remove from the heat, and stir in the olives, basil, and black pepper.
The peppers can be prepared ahead and held at room temperature for 1 hour.
Cook the rotelle, drain, and mix it while still warm with the peppers and olives.
Cool slightly; stir in the cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Cheese
Interest: 
Healthy

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4.191175
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3399 Calories from Fat 1500

% Daily Value*

Total Fat 169 g259.6%

Saturated Fat 53.5 g267.5%

Trans Fat 0 g

Cholesterol 263.1 mg87.7%

Sodium 3524.2 mg146.8%

Total Carbohydrates 388 g129.2%

Dietary Fiber 38.6 g154.3%

Sugars 3.6 g

Protein 91 g182%

Vitamin A 63.3% Vitamin C 7.4%

Calcium 144.9% Iron 86.5%

*Based on a 2000 Calorie diet

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Rotelle Salad With Four Peppers And Fontina Cheese Recipe