Pasta Salad with Ham and Pineapple
Healthy, because
Even smarter
Nutritional values
It is worth cooking pasta salad with wholemeal noodles, because unlike noodles made from white flour, they offer various B vitamins which strengthen our nerves and do good for the metabolism. In addition, bitter substances from celery stimulate our digestion.
With less noodles but more vegetables the salad becomes lighter. Replace about 100 grams of noodles with 1-2 peppers and corn. The ham is also not a must. You can replace it with smoked tofu cubes or delete it from the recipe without substitution to get a vegetarian variant.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 350 grams macaroni
- salt
- freshly ground peppers
- 12 Cherry tomatoes
- 2 stalks Celery (with green parts)
- 2 slices ham (cooked)
- 200 grams Pineapple (canned)
- 150 grams Yogurt (0.1% fat)
- 4 Tbsps Mayonnaise
- 50 milliliters Vegetable broth
Preparation steps
Cook pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water and drain again. Rinse tomatoes, halve and remove seeds. Rinse celery stalks and cut into thin slices.
Rinse celery leaves, set some leaves aside and chop finely remaining leaves. Cut ham into small cubes. Cut pineapple into small pieces.
Combine yogurt with mayonnaise, 2 tablespoons of canned pineapple juice and broth. Season with salt and pepper. Combine sauce with pasta, tomatoes, celery, ham, pineapple and chopped celery leaves. Let stand for 30 minutes. Garnish with reserved celery leaves and serve.
