Pasta Salad with Sausage
Pasta Salad with Sausage - Hearty and filling with savory sausage
Healthy, because
Even smarter
Nutritional values
Mustard oils and other bioactive substances in white cabbage strengthen the immune system and have an antibacterial effect. Together with the red peppers, the cabbage also provides plenty of beta-carotene and vitamin C.
Cabanossi consist of beef and pork seasoned with paprika powder and garlic. If you prefer a vegetarian salad, you can use 350 grams of feta cheese instead of the sausage.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 91.3 μg | (152 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Pasta (such as rigatoni)
- salt
- ½ Green cabbage (about 500 grams)
- 800 milliliters Vegetable broth
- 4 Tbsps sharp Mustard
- 8 Tbsps White vinegar
- 4 Tbsps Canola oil
- 2 Tbsps Pumpkin seed oil
- 3 tsps ground paprika (sweet)
- peppers
- 4 red Bell pepper (about 200 grams)
- 2 bunches Chives
- 250 grams Dry sausage
Kitchen utensils
Preparation steps
Cook pasta in pot of boiling salted water until al dente according to package directions. Drain, briefly rinse with cold water and drain well. Place in a bowl and let cool.
While the pasta is cooking, rinse cabbage, drain, cut into quarters and remove the core. Slice cabbage into thin strips and place in a salad bowl. Heat the vegetable broth and pour over the cabbage.
In a small bowl, whisk together mustard, vinegar, canola oil, pumpkin seed oil and paprika. Season with pepper. Drizzle over cabbage and toss to combine.
Rinse bell peppers, wipe dry and cut into quarters. Remove the seeds and cut peppers crosswise into very thin strips.
Rinse chives, shake dry and cut into thin rings.
Remove casing, if any, from sausage. Cut sausage into thin slices. Mix sausage, bell peppers, chives and pasta with the cabbage. Season with salt and pepper and serve.
