Mediterranean Pasta Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Olives (60 grams, black and green)
- 75 grams pickled Pepperoncini
- 2 garlic cloves
- 1 red Bell pepper
- 1 bunch parsley
- 350 grams Penne
- salt
- 5 Tbsps olive oil
- 3 Tbsps Orange juice
- 3 Tbsps White vinegar
- 2 Anchovy fillet
- freshly ground peppers
- 1 generous pinch Cumin
- 200 grams Feta
Preparation steps
1.
Cook pasta in plenty of salted water until al dente. Mix oil, orange juice and vinegar in a small bowl.
2.
Squeeze garlic through a garlic press.
3.
Chop anchovies and pepperoncini, add to the marinade. Season with salt, pepper and cumin.
4.
Cut or break feta cheese into small pieces. Cut bell pepper into small cubes. Drain pasta. Combine hot pasta with marinade in a large bowl. Add feta, bell pepper and drained olives, mix well. Cut parsley leaves into thin strips and add to the salad. Season with salt and pepper and serve warm.
