Pasta Salad
with cherry tomatoes and pistachios
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams macaroni
- salt
- 250 grams Cherry tomatoes
- 1 small Zucchini
- 1 carrot
- 100 grams white button Mushroom
- 4 Tbsps White vinegar
- freshly ground pepper
- 1 pinch sugar
- 5 Tbsps olive oil
- 1 garlic clove
- 40 grams chopped Pistachio
- 2 Tbsps Basil
Preparation steps
1.
Cook the pasta in boiling salt water until al dente.
2.
Rinse and halve the cherry tomatoes. Rinse and chop the zucchini. Peel the carrot and cut into fine strips. Rinse and slice the mushrooms.
3.
Mix the vinegar and oil. Season with salt, pepper and sugar. Peel the garlic and squeeze into the dressing. Drain the pasta, rinse in cold water and drain well. Mix the pasta, dressing and vegetables. Loosely fold in the pistachios and basil. Serve immediately.
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