Vegetable Pasta Salad with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams Farfalle
- salt
- 250 grams Feta
- 40 grams green Olives (with pepper filling)
- 150 grams Cherry tomatoes
- 1 medium sized Zucchini
- 2 yellow Bell pepper
- 2 red onions
- 6 Tbsps olive oil
- 2 Tbsps chopped, mixed Fresh herbs (basil, tarragon, parsley)
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
Preparation steps
Cook the pasta in plenty of boiling salted water until al dente, then drain, rinse in cold water and drain again. Cut the feta into cubes, cut the olives into thin rings and add both to the pasta in a bowl. Rinse the tomatoes, pat dry, cut in half and also add to the pasta. Rinse the zucchini, trim, cut in half lengthwise and cut crosswise or into thin slices 3 mm (approximately 1/8 inch).
Rinse the bell peppers, clean, cut in half, remove seeds and ribs and cut into fine strips. Peel, halve and also cut the onions into fine strips. Sauté the vegetables (zucchini, peppers and onions) in 2 tablespoons of heated olive oil for 5 - 8 minutes until they take on color. Add the vegetables with the finely chopped herbs to the pasta and season with balsamic vinegar, the remaining olive oil, salt and pepper to taste.
