Colorful Pasta Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
646
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.1 g | (80 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 1,563.1 μg | (2,605 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 578 μg | (193 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 4,290 mg | (107 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Rigatoni
- 350 grams Cherry tomatoes
- 5 Tbsps black, pitted Olives
- 2 red onions
- 2 garlic cloves
- 350 grams Natural yogurt (3.5% fat)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 24 mixed Lettuce (such as frisee, Romana, radicchio, oak leaf, arugula)
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Rinse, halve and quarter the tomatoes. Drain the olives and cut into narrow rings. Peel and slice the onions and garlic into strips. Mix the yogurt and 1 tablespoon of oil. Press the garlic, add to the yogurt and season with salt and pepper.
2.
Cook the rigatoni in boiling salt water until al dente. Drain, rinse in cold water and place in a bowl. Mix in 2 tablespoons of olive oil, olives, tomatoes and onions. Season with salt and pepper.
3.
Rinse the lettuce and spin dry. Distribute the lettuce leaves on 4 plates. Serve the pasta salad on the lettuce leaves, drizzled with the yogurt sauce and sprinkled with parsley.
