Pasta Salad with Tomatoes and Dry Sausage
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams multi-colored Farfalle
- salt
- 500 grams Beefsteak tomato
- ½ bunch scallions
- 150 grams Dry sausage
- 100 grams black Olives
- 1 small red onion
- 4 Tbsps Red wine vinegar
- peppers
- 1 garlic clove
- 4 Tbsps olive oil
- ½ bunch Basil
Preparation steps
1.
Cook pasta in salted boiling water until al dente. Drain well in a sieve and transfer to a bowl. Blanch, peel and remove seeds from tomatoes. Finely dice tomatoes.
2.
Thinly slice scallions crosswise into rings. Stir scallions and tomatoes into pasta. Remove skin from sausage, slice and mix with pasta, along with the olives. Peel and finely chop onion. Mix onion with red wine vinegar season with salt and pepper.
3.
Peel garlic and press through a garlic press. Mix garlic into red wine vinegar, along with olive oil. Pour dressing over the salad and let marinate 15 minutes. Rinse basil, shake dry, and pluck leaves. Garnish salad with basil leaves.
