Colorful Pasta Salad
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
643
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 40.1 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spiral pasta
- salt
- 2 scallions
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 200 grams Kidney beans (canned)
- 200 grams Corn (canned)
- 1 red onion
- 80 grams green, pitted Olives
- 3 Tbsps White vinegar
- ½ tsp sharp Mustard
- ½ tsp Tomato paste
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain, rinse with cold water and drain. Rinse and cut the scallions into narrow rings. Rinse, halve, remove the seeds and ribs and cube the peppers. Rinse the beans and corn. Drain through a sieve. Peel the onion and cut into small cubes. Drain the olives.
For the dressing, mix the oil, tomato paste, vinegar and mustard. Season with salt, pepper and sugar.
2.
Mix the salad ingredients, dressing and parsley. Season to taste and serve.
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