Farfalle Pasta Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
1099
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,099 cal. | (52 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Farfalle
- ⅛ l olive oil
- 200 milliliters Red wine vinegar
- salt (pepper)
- 3 garlic cloves
- 1 bunch parsley
- 1 bunch Basil
- 300 grams Salami
- 150 grams carrots
- 150 grams Cucumber
- 200 grams button Mushroom
Preparation steps
1.
Cook pasta in plenty of salted boiling water, according to package directions. Drain and rinse.
2.
To make dressing: Whisk together oil and vinegar and season with salt and pepper. Peel garlic and press through a garlic press into the dressing. Rinse herbs, shake dry and set aside a few basil leaves as garnish. Coarsely chop remaining basil and parsley and mix into dressing. Peel salami and cut into thin strips. Peel and coarsely grate carrot. Rinse and halve cucumber and scrape seeds out with a spoon. Finely chop cucumber. Wipe mushrooms clean with a paper towel and thinly slice. Mix pasta with vegetables, salami and dressing and let stand several hours to develop flavor. Garnish pasta with remaining basil leaves.
