Pesto Pasta Salad
Pesto Pasta Salad - With golden raisins and creamy mozzarella, this dish is always a hit at the buffet!
Healthy, because
Even smarter
Nutritional values
This vegetarian pasta salad, which is full of vital substances, has a positive effect on the heart and blood vessels, blood pressure, cholesterol levels, muscles and bones.
If you prepare the salad with whole-wheat noodles, you will also get valuable fiber for digestion and the intestines.
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 12.8 mg | (13 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 16 ozs Penne
- salt
- 2 ozs golden raisin
- 2 ozs Pine nuts
- 2 Red onions
- 2 ozs green or black olives (pitted)
- 5 Tbsps Pesto
- 2 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- peppers
- 24 Cherry tomatoes
- 9 ozs Buffalo mozzarella
- 4 stalks Basil
Kitchen utensils
Preparation steps
Cook pasta in a pot of boiling salted water until al dente according to package directions.
While pasta is cooking, soak golden raisins in a little warm water.
Toast pine nuts in a small dry pan until light brown, then let cool on a plate.
Peel onions and slice into very thin rings.
Chop olives. Drain golden raisins. Drain pasta in a sieve and rinse briefly with cold water.
Mix all prepared ingredients with pesto, oil and vinegar in a bowl. Season with salt and pepper.
Rinse cherry tomatoes, drain and cook in a hot grill pan over high heat until softened.
Drain mozzarella and cut into cubes. Rinse basil, shake dry, pluck leaves and chop coarsely. Divide pasta salad among bowls, top with tomatoes, mozzarella and basil and serve.
