Pasta Salad with Mayonnaise
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
644
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams macaroni
- salt
- 150 grams Cucumber
- 80 grams Corn kernel (canned)
- 200 grams Bologna sausage
- 150 grams Cherry tomatoes
- ½ bunch Radish
- ½ bunch Chives
- For the salad dressing
- 3 Tbsps lemon juice
- 125 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 60 grams Yogurt (0.1% fat)
- 125 milliliters Mayonnaise
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente, drain, rinse and drain well.
2.
Rinse cucumber, cut in half lengthwise, remove seeds and dice. Drain corn. Cut sausage in half lengthwise and cut into slices. Rinse tomatoes and cut in half, if necessary. Rinse radishes, cut in half and cut into slices. Rinse chives, shake dry and cut into rings. Reserve half the chives for garnish. For the dressing, mix lemon juice with vegetable stock, yogurt, mayonnaise, salt and pepper. Mix all ingredients together and serve sprinkled with seasoning and remaining chives.
