Mediterranean Pasta Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
678
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Fry pieces of red pepper in a hot pan with 1 tablespoon of olive oil for about 5 minutes. Remove and let cool.
2.
Whisk the remaining oil, lemon zest, juice, herbs, salt, and pepper into a dressing. Add the sautéed peppers and pepperoncini.
The remaining oil, lemon zest and juice, herbs, salt and pepper into a marinade, add sautéed peppers and hot peppers and let them go.
3.
Meanwhile, cook the noodles as directed on the package. Crumble the feta.
4.
Drain the pasta and add to the vegetables. Season to taste.
To serve: Garnish with feta cheese and olives.
