Pasta Salad with Tomatoes and Artichokes
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| 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 | 8.2 mg | (68 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Fusilli
- 8 Artichoke hearts
- 500 grams Cherry tomatoes
- 2 scallions
- 1 tsp vegetable oil
- For the marinade
- 8 Tbsps Vinegar
- 4 Tbsps vegetable oil
- salt
- peppers
- 4 Tbsps water
Preparation steps
1.
Cook pasta according to package instuctions in plenty of salted water until al dente. Drain and rinse with cold water, drain again and cool. Drain artichoke hearts and halve. Rinse and dry scallions. Cut green parts into thin rings and finely chop white parts. Heat oil in a pan and saute white scallions.
2.
Deglaze pan with vinegar and set aside. For the marinade: combine white scallions and the rest of ingredients and let infuse. Rinse and dry tomatoes, halve and combine with marinade. Add pasta and let salad stand for at least 30 minutes. Season with salt and pepper to taste. Arrange salad on plates and garnish with artichoke hearts and green scallions rings. Serve.
