Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well. Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 8 hours ahead; keep refrigerated.) Serves 4. Bon Appetit June 1995 Per serving: 1873 Calories (kcal); 194g Total Fat; (91% calories from fat); 23g Protein; 17g Carbohydrate; 134mg Cholesterol; 1678mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 37 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (842g)|
|Recipe Makes: 1|
|Calories from Fat: 1141 (55%)|
|Amt Per Serving||% DV|
|Total Fat 126.8g||169 %|
|Saturated Fat 52.6g||263 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 421mg||130 %|
|Sodium 3726.9mg||129 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 163.5g||48 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 155.8g|
|Protein 78g||111 %|
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Calories per serving: 2091
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