Farfalle Salad with Peppers and Feta Cheese
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 57 min.
Ready in
Calories:
786
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Farfalle
- salt
- 70 grams fresh, green Peas
- 80 grams Walnut
- 200 grams red paprika
- 1 handful Chives
- 4 Tbsps White vinegar
- 2 Tbsps fresh, squeezed Orange juice
- 4 Tbsps olive oil
- 2 Tbsps Walnut oil
- freshly ground peppers
- 200 grams Feta
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente. Add peas about 4 minutes before the end of cooking and mix well. Drain in a colander, rinse with cold water and drain again. Toast walnuts in a dry pan, stirring. Remove from heat and cool. Chop coarsely.
2.
Rinse peppers and halve, remove seeds and ribs and cut into thin strips. Rinse and pat dry chives, cut into 1-2 cm (approximately 0.5 inch) small pieces. Combine pasta with peas, peppers, nuts and chives in a large bowl. Prepare dressing by mixing vinegar with orange juice and both oils. Season with salt and pepper. Drizzle salad with the dressing and let stand for 15 minutes. Sprinkle with crumbled feta cheese and serve.
