Pasta Salad with Tomatoes and Olives (Vegan)
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 2 min.
Ready in
Calories:
566
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small Penne
- salt
- 4 Tomatoes
- 1 red onion
- 1 red chili pepper
- 1 garlic clove
- 1 handful parsley
- 100 grams black Olives (pitted)
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- freshly ground peppers
Preparation steps
1.
Cook the pasta in salted boiling water until al dente. Drain, rinse and let drain again.
2.
Rinse, quarter and core tomatoes. Chop tomatoes into small cubes. Peel and finely chop onion. Rinse and halve chile, remove seeds and ribs, and finely chop. Peel and finely chop garlic. Rinse parsley, shake dry, strip leaves from stems and chop. Leave a few olives whole and slice the rest into rings.
3.
For the dressing: In a large bowl, whisk together lemon juice, vinegar and oil. Season with salt and pepper. Add prepared salad ingredients to the bowl and toss to combine. Season to taste with salt and pepper. Chill about 30 minutes before serving for best flavor.
