Greek Style Pasta Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 3 cups Penne (cooked)
- ¾ cup olive oil
- 2 Tbsps fresh lemon juice
- 2 cloves garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup fresh Basil (or italian parsley)
- 6 large Pepperoncini
- 1 red Bell pepper (diced)
- 1 ¾ cups Feta (crumbled)
- ¾ cup whole, greek Olives
Preparation steps
1.
Bring a large pot of salted water to a boil. Add the pasta and cook per package directions or until al dente. Place in cold water to stop cooking. Drain pasta.
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.
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