Try this Broccoli and Rotini Salad recipe, or contribute your own.
Suggest a better descriptionsubmitted 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
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 4 | ||
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Calories: 641 | ||
Calories from Fat: 164 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 699.9mg | 24 % | |
Potassium 907.9mg | 24 % | |
Total Carbohydrate 100.1g | 29 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 89.8g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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