Mozzarella, Mushroom and Olive Pasta Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
736
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups Spiral pasta
- 1 Tbsp butter
- 2 cups button Mushrooms (sliced)
- 1 green Bell pepper (seeds removed, chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- salt
- freshly ground peppers
- 1 ⅔ cups cherry Tomatoes (halved)
- 1 ¼ cups Mozzarella (diced)
- 2 Tbsps canned Corn kernel
- ½ cup black Olives
- 3 Tbsps Red wine vinegar
- 5 Tbsps extra virgin olive oil
- ½ tsp Mustard
- ¼ cup Sour cream
- 2 Tbsps chopped Basil
- To garnish
- Basil
Preparation steps
1.
Cook the pasta in a pan of boiling salted water until al dente. Drain well.
2.
Heat the butter in a frying pan and gently cook the mushrooms and chopped pepper until tender. Add the shallot and garlic and cook for 2-3 minutes until tender. Season with salt and pepper and remove from the heat.
3.
Whisk together the vinegar, mustard, salt, pepper, soured cream and oil.
4.
Stir in the cooked vegetables, tomatoes, cheese, corn, olives, basil and pasta, mixing well.
5.
Serve garnished with basil.
