Greek-style Fusilli Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,586 cal. | (76 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 244 g | (163 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 cups dried Fusilli
- ¾ cup good-quality olive oil
- 2 Tbsps fresh lemon juice
- 2 cloves garlic cloves (peeled and minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup fresh parsley (finely chopped)
- 2 ripe Tomatoes (rinsed; seeded and cut into wedges)
- 1 Cucumber (rinsed and diced)
- 1 Red onion (peeled and diced)
- 1 ¾ cups Feta (crumbled)
- 2 cups canned chickpeas (drained)
- ¾ cup pitted, greek Olives (roughly chopped)
- ¼ cup chopped, fresh Dill
Preparation steps
1.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Immediately rinse in cold water to stop the cooking process; drain well.
2.
In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper. Set aside.
3.
In a large salad bowl, combine all remaining ingredients with pasta. Drizzle with dressing. Toss to coat. Cover and chill in the refrigerator for at least two hours before serving to incorporate flavors. Serve.
