Penne Salad with Tomato and Mozzarella
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
810
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 810 cal. | (39 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.5 g | (82 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Whole Wheat Penne
- salt
- ½ cup sun-dried tomatoes (in oil)
- 4 Tbsps white balsamic vinegar
- 1 Tbsp fresh lemon juice
- freshly ground Black pepper (to taste)
- 1 handful fresh Basil (rinsed and dried)
- 1 ½ cups cherry Tomatoes (rinsed; trimmed and halved)
- ¼ cup Parmesan (shaved)
- ¾ cup mini Bocconcini (drained and torn)
Preparation steps
1.
In a pot of salted boiling water, cook the pasta according to package instructions until al dente.
2.
Meanwhile, drain the sun-dried tomatoes, reserving 4 tablespoons of oil. In a small bowl, combine the oil, vinegar and lemon juice, season with salt and pepper.
3.
Drain the pasta, run under cold water and drain again. Toss with the dressing.
4.
Roughly chop the basil. Add the basil, cherry tomatoes, Parmesan cheese, and mozzarella. Gently toss. Season to taste with salt and pepper. Serve.
