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Rotelle Salad with Four Peppers and Fontina Cheese Recipe
|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|
Serving size: Complete recipe
Calories 3177 Calories from Fat 1314
% Daily Value*
Total Fat 151 g231.9%
Saturated Fat 53.5 g267.5%
Trans Fat 0 g
Cholesterol 263.1 mg
Sodium 1850.2 mg77.1%
Total Carbohydrates 376 g125.2%
Dietary Fiber 32.6 g130.3%
Sugars 3.6 g
Protein 91 g182%
Vitamin A 47.8% Vitamin C 7.4%
Calcium 128.1% Iron 53.2%
*Based on a 2000 Calorie diet
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.