Light And Refreshing
Italian Pasta Salad
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(0 votes)
Italian Pasta Salad - Traditional and Delicious!
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams macaroni
- 400 grams mixed Vegetables (carrots, zucchini, green beans, chop everything)
- 250 grams Cherry tomatoes
- 1 onion
- 2 garlic cloves
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- Basil
Preparation steps
1.
Break macaroni into pieces and boil in plenty of salted water until al dente. Drain, rinse with cold water and drain again. Rinse tomatoes and cut in half.
2.
Cook mixed vegetables in salted boiling water for about 6 minutes. Cook until al dente, drain, rinse with cold water and drain again
3.
Peel onions and garlic and finely dice. Sauté in a pan with 1 tablespoon hot oil and add vegetables, tomatoes, pasta and basil. Stir together.
4.
Mix remaining olive oil with lemon juice and nutmeg. Season with salt and pepper to taste. Toss with pasta mixture and serve.
