Pasta Salad with Vegetables
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 eggs
- 350 grams macaroni
- salt
- 150 grams Peas
- 1 bunch Radish (about 250 grams)
- 1 handful Watercress
- 1 can Tuna (about 140 grams)
- 4 Tbsps white balsamic vinegar
- 4 Tbsps sunflower oil
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Hard boil the eggs for 8-10 minutes. Cook the pasta in boiling salt water until al dente, rinse with cold water and drain. Blanch the peas in salt water for 4 minutes, drain and rinse well.
2.
Rinse and halve the radishes. Rinse, shake dry and pluck the watercress. Drain the tuna and cut into large pieces.
3.
Mix the pasta, peas, radishes, watercress and tuna in a bowl. Season to taste with vinegar, oil, salt, pepper and sugar. Peel the eggs, cut into wedges and serve.
