Pasta Salad
Pasta Salad - Sit back and enjoy the holiday on Mitter sea!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Pasta
- salt
- 2 red Bell pepper
- 2 Beefsteak tomato
- 1 bunch Arugula (About 60 g or 2 oz)
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- peppers
- 1 pc Parmesan (70 g or 2.5 oz)
Preparation steps
Boil noodles in salted water according to package directions until al dente.
Rinse peppers, cut in half, remove seeds and white inner skin and place cut-side down on a baking paper lined baking sheet. Broil for 5-8 minutes in a preheated oven beneath broiler or until skin begins to blacken and blister. Remove, cover with a damp kitchen towel and let stand briefly. Then peel and cut into wide strips.
Rinse tomatoes and cut into quarters. Remove stems and cut into columns. Rinse arugula and spin dry.
For the vinaigrette, mix oil with vinegar and season with salt and pepper.
Drain pasta and rinse cold. Mix with peppers, tomatoes, arugula and vinaigrette. Place on 4 plates and serve with sliced Parmesan cheese.
