| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 4 | Servings | |
INGREDIENTS
| 1 | lb | Rotini |
| 1 | Head fresh brocolli | |
| 1 | 15-oz chickpeas | |
| 1 | 5-oz pitted black olives | |
| 1 | Jar, small sweet roasted | |
| peppers | ||
| 1 | Onion, diced | |
| 1/2 | t | Black pepper |
| 1/2 | t | Basil |
| 3/4 | c | Olive oil |
| Grated cheese, to taste |
INSTRUCTIONS
submitted by: bmarks@pipeline.com Cook rotini according to pakage directions. Drain and mix with 1/4 cup oil to prevent it from sticking. Set aside and allow to cool. Cut up brocolli; steam and then allow to cool. Dice onion, cut roasted peppers into strips reserving the liquid. In a large mixing bowl, combine the rotini, brocolli, onion, roasted peppers (including the juice), chickpeas and olives. Add the remaining 1/2 cup of oil. Add basil and black pepper. Sprinkle with grated cheese to taste. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1022
Calories From Fat: 509
Total Fat: 57.8g
Cholesterol: 37.4mg
Sodium: 925.9mg
Potassium: 390.1mg
Carbohydrates: 94.2g
Fiber: 5.4g
Sugar: 2.4g
Protein: 31.9g