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Pasta Salad with Olives, Tomatoes and Basil
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![Pasta Salad with Olives, Tomatoes and Basil Pasta Salad with Olives, Tomatoes and Basil](https://images.eatsmarter.com/sites/default/files/styles/450x338/public/pasta-salad-with-olives-tomatoes-and-basil-573298.jpg)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 502 cal. | (24 %) | ||
Protein | 15 g | (15 %) | ||
Fat | 15 g | (13 %) | ||
Carbohydrates | 74 g | (49 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 7.2 g | (24 %) |
more nutritional values
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.1 mg | (26 %) | ||
Vitamin K | 18.6 μg | (31 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 5.4 mg | (45 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 70 μg | (23 %) | ||
Pantothenic acid | 0.7 mg | (12 %) | ||
Biotin | 5.8 μg | (13 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 27 mg | (28 %) | ||
Potassium | 516 mg | (13 %) | ||
Calcium | 63 mg | (6 %) | ||
Magnesium | 80 mg | (27 %) | ||
Iron | 2.8 mg | (19 %) | ||
Iodine | 4 μg | (2 %) | ||
Zinc | 1.8 mg | (23 %) | ||
Saturated fatty acids | 2.2 g | |||
Uric acid | 87 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 4 g |
Author of this recipe:
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Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 4 Tomatoes
- 1 Zucchini
- 1 Tbsp Caper (jarred)
- 2 Tbsps black, pitted Olives
- ½ bunch Basil
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- freshly ground peppers
- ½ tsp Red pepper flakes
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Preparation steps
1.
Cook pasta in salted boiling water until al dente. Drain, rinse with cold water and drain well. Blanch tomatoes and rinse with cold water. Peel, quarter, core and cut tomatoes into small cubes. Rinse, trim and thinly slice zucchini. Drain capers and olives. Rinse basil, shake dry and strip leaves from stems.
2.
In a pan, heat 1 tablespoon oil. Add zucchini and cook until translucent. Remove and let cool.
3.
For the vinaigrette: Whisk vinegar with salt and pepper. Whisk in oil until emulsified. Season again to taste.
4.
Toss pasta with tomatoes, olives, capers, zucchini, basil leaves, vinaigrette and red pepper flakes. Season to taste with salt and pepper and divide among plates.
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