Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
632
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 80.4 μg | (134 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 507 mg | (51 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Spiral pasta
- salt
- 1 smaller Lettuce
- 100 grams cooked ham
- 100 grams Salami
- 100 grams Emmentaler cheese
- 1 small onion
- 4 Pickled cucumbers
- 200 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- milk
- 1 Tbsp Sour cream
- 1 tsp Mustard
- 2 Tbsps lemon juice
- freshly ground peppers
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain, rinse with cold water and place in a bowl.
2.
Rinse the lettuce, spin dry, cut into strips and mix with the pasta.
3.
Cut the ham into 2 cm strips. Cube the salami and cheese. Peel and finely chop the onion. Cube the cucumber. Add ham, salami, cheese, onion and cucumber to the salad bowl.
4.
Mix the yogurt, cream, milk, sour cream, mustard, lemon juice and parsley. Season with salt and pepper. Pour the sauce into the salad bowl. Mix well and serve.
