Pasta Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
702
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Fusilli
- salt
- 4 red and green Bell pepper
- 2 stalks Celery
- 1 red onion
- 1 Tbsp sunflower oil
- 100 grams black, pitted Olives
- 200 milliliters Whipped cream
- 40 milliliters apple cider vinegar
- sugar
- peppers
Preparation steps
1.
Cook the pasta in boiling salt water until al dente.
2.
Rinse the peppers, halve and remove the seeds and ribs. Quarter the peppers and cut into strips. Rinse the celery and cut into strips. Peel and finely chop the onion. Heat the oil and saute the onion until soft. Add the vegetables and cook for 2-3 minutes. Drain the olives and cut into rings. Add the olives and cream. Allow to simmer uncovered for 5 minutes. Season with vinegar, salt, sugar and pepper. Drain the pasta, add to the pan and season to taste.
3.
Allow the salad to cool before serving.
