Warm Shrimp and Pasta Salad
This colorful pasta salad contains an extremely wide range of nutrients, including potassium, magnesium, iodine and vitamins C and E. Fiber from the vegetables and protein from the shrimp guarantees you'll be full for a long time.
Instead of red peppers, yellow peppers are just as suitable for this dish.
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 6.9 mg | (0 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Halve bell pepper, remove seeds, rinse and finely chop.
Rinse tomatoes, cut out the stems and chop the flesh finely.
Rinse cucumber thoroughly, wipe dry and cut in half lengthwise. Scoop out the seeds with a teaspoon and diagonally cut the cucumber into 1/2-inch thick slices.
For the pasta, bring plenty of salted water to a boil. Peel onion, cut in half lengthwise and cut into fine strips. Rinse dill, shake dry, pluck off the tops and chop coarsely.
Mix balsamic vinegar with salt and pepper to taste, sugar and 3 tablespoons olive oil in a large bowl. Whisk together. Add bell pepper, tomatoes, cucumber and onion and mix well.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, rinse shrimp in cold water and pat dry. Heat remaining oil in a large non-stick pan. Cook shrimp over high heat turning frequently, for 3-4 minutes.
Drain pasta, saving approximately 1/4 cup plus 2 tablespoons cooking water in a bowl. Mix pasta and cooking water into the salad. Fold in dill and season with salt and pepper. Serve with the shrimp.