Tomato Pasta Salad
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
741
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 153 μg | (77 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- 400 grams Vine tomato
- 2 Tomatoes
- 400 grams Bocconcini
- 2 finely chopped garlic cloves
- lemons (juice)
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 100 grams sun-dried Tomatoes (In oil)
- 1 bunch chopped parsley
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Boil the penne in salt water until al dente. Rinse with cold water and drain well.
2.
Rinse and halve the vine-ripened tomatoes. Blanch the other tomatoes, then peel, quarter, remove the seeds and cut into cubes.
3.
Slice the mozzarella.
4.
Chop the dried tomatoes.
5.
Rinse and halve the vine tomatoes.
6.
Mix the diced tomatoes, dried tomatoes, vine tomatoes, mozzarella and garlic in a bowl. Add the lemon juice, parsley, oil and vinegar. Season with salt, pepper and sugar. Fold in the penne. Leave for 30 minutes. Season again and serve.
