Colorful Pesto Pasta Salad
Colorful Pesto Pasta Salad - The snack that even adult birthday guests are guaranteed to like!
Healthy, because
Even smarter
Nutritional values
Whole-wheat pasta is bursting with magnesium and vitamin B. Parmesan adds protein, tomatoes provide antioxidants, and the lemon adds vitamin C.
Make this dish the day before and keep in the refrigerator until serving. The sitting time will make it even more delicious!
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 10 mg |
Ingredients
Kitchen utensils
Preparation steps
Cook pasta in plenty of boiling salted water until al dente according to package directions.
Meanwhile, rinse tomatoes, cut out the stems and dice.
Rinse the cucumbers thoroughly, wipe dry and cut in half lengthwise. Remove seeds with a teaspoon and dice.
Rinse parsley and basil, shake dry, pluck leaves and chop coarsely.
Toast pine nuts in a dry non-stick pan until golden brown and let cool slightly on a plate.
Finely grate the Parmesan cheese. Cut lemon in half and squeeze out juice.
Drain pasta, reserving about 3/4 cup of the pasta water.
Combine the pine nuts, olive oil, broth, Parmesan cheese, herbs and 4 tablespoons of pasta water in a tall vessel. Puree with an immersion blender to a creamy pesto. Adjust consistency with more pasta water as needed (the pasta will absorb some of the liquid so the pesto shouldn't be too dry). Season with salt, pepper and 1-2 tablespoons lemon juice.
Place the pasta in a large bowl. Add the tomatoes, cucumbers, pesto and a little of the reserved pasta water to achieve desired consistency. Season with salt, pepper and remaining lemon juice and serve warm.
