Vegetable Pasta Salad
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 406 mg | (41 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cherry tomatoes
- 2 stalks Celery
- 1 carrot
- 150 grams Hard cheese (such as Emmentaler)
- 250 grams macaroni
- salt
- 4 Tbsps Yogurt (0.1% fat)
- 2 Tbsps olive oil
- 30 milliliters white balsamic vinegar
- 1 Tbsp lemon juice
- sugar
- peppers
Preparation steps
1.
Rinse and halve the tomatoes. Rinse and cut the celery into 0.5 cm pieces. Peel and coarsely grate the carrot. Cube the cheese into 1 cm pieces.
2.
Cook the pasta in boiling salt water until al dente. Mix the yogurt, oil, vinegar and lemon juice. Season with sugar, salt and pepper.
3.
Drain the pasta, rinse in cold water and drain. Mix the vegetables, pasta and dressing. Serve warm or cold.
