Pasta Salad with Green Vegetables
(Percentage of daily recommendation)
|Calorie||274 kcal||(13 %)|
|Protein||9 g||(9 %)|
|Fat||11 g||(9 %)|
|Carbohydrates||33 g||(22 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6 g||(20 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.6 mg||(13 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||3.4 mg||(28 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||73 μg||(24 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||5.8 μg||(13 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||23 mg||(24 %)|
|Potassium||425 mg||(11 %)|
|Calcium||78 mg||(8 %)|
|Magnesium||64 mg||(21 %)|
|Iron||2.9 mg||(19 %)|
|Iodine||6 μg||(3 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||1.7 g|
|Uric acid||103 mg|
Rinse beans, drain and cut diagonally into 5 mm (approximately 1/4-inch) wide strips.
Cook beans in a pot of boiling salted water for 2 minutes. Add peas and cook for 3 minutes.
Drain beans and peas, rinse in cold water and drain well. Place in a large bowl.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, rinse the zucchini, dry and cut into 5 mm (approximately 1/4-inch) thick slices. Add to the bowl with beans and peas.
Drain the olives. Rinse lemon thyme, shake dry, pluck leaves and chop coarsely. Mix olives and half the thyme with the vegetables.
Drain the pasta, rinse with cold water and drain. Toss with vegetable mixture.
In a small bowl, season vinegar with salt, pepper and remaining thyme and mix to combine. Whisk in olive oil.
Toss dressing with the pasta salad and let sit for about 20 minutes.
Season salad with salt and pepper. Transfer to a storage container (about 2 liters or approximately 2 quarts) for transporting, if desired. Serve at room temperature.