Pasta Salad with Cheese and Mandarin Oranges
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
945
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 945 cal. | (45 %) | ||
| Protein | 35.75 g | (36 %) | ||
| Fat | 42.85 g | (37 %) | ||
| Carbohydrates | 108.41 g | (72 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 3.45 g | (12 %) |
more nutritional values
| Vitamin A | 371.62 mg | (46,453 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 216.46 μg | (72 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 0.04 μg | (0 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46.67 mg | (49 %) | ||
| Potassium | 684.45 mg | (17 %) | ||
| Calcium | 554.17 mg | (55 %) | ||
| Magnesium | 26.36 mg | (9 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 18.99 g | |||
| Cholesterol | 87.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 200 grams macaroni
- 1 sm jar drained Mandarin orange
- 120 grams diced Sliced cheese (such as Gouda, Emmental)
- 50 grams diced Bologna sausage (such as Mortadella)
- 2 thin stalks Celery (cut in slices)
- Celery (for garnish)
- Dill (for garnish)
- For the salad dressing
- 2 Tbsps Corn oil
- 150 grams Yogurt (0.1% fat)
- 3 Tbsps apple cider vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
For the salad, cook pasta and plenty of boiling salted water until al dente. Drain pasta, rinse and drain again. Combine pasta with mandarin oranges, cheese and sausage cubes and celery. Mix well.
2.
For the dressing, combine oil, yogurt, vinegar and sugar. Season with salt and pepper to taste. Mix dressing with salad, cover and refrigerate for 20 minutes. To serve, garnish with celery leaves and dill sprigs.
