Pasta Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
558
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 138.5 μg | (231 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 160 grams Spiral pasta
- Sea salt
- 150 grams carrots
- 150 grams Peas (frozen)
- 125 grams Cucumber
- 1 red Bell pepper
- 100 grams uncooked Turkey ham
- ½ bunch Arugula
- ½ bunch parsley
- 100 grams Cream curds
- 100 grams Natural yogurt
- 1 Tbsp apple cider vinegar
- herb salt
Preparation steps
1.
Boil pasta in salted water until al dente and drain. Peel carrot and cut into small cubes. Boil carrots and peas in salted water for 7 minutes and drain. Peel cucumber and finely dice. Rinse bell pepper, cut in half, remove seeds and dice small. Rinse arugula, spin dry and cut into strips. Cut ham into thin strips. Mix pasta with peas, carrots, cucumber, ham, bell pepper and arugula.
2.
Mix together milk, yogurt and apple cider vinegar. Season with herbal salt. Pour dressing over vegetables, pasta and ham. Mix well. Add additional herbal salt, if desired. Serve sprinkled with parsley.
