Farfalle Salad with Vegetables

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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
360
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 cal.(17 %)
Protein15 g(15 %)
Fat17 g(15 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K36.6 μg(61 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate125 μg(42 %)
Pantothenic acid1 mg(17 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C47 mg(49 %)
Potassium651 mg(16 %)
Calcium94 mg(9 %)
Magnesium64 mg(21 %)
Iron2.8 mg(19 %)
Iodine15 μg(8 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.9 g
Uric acid93 mg
Cholesterol22 mg
Complete sugar6 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
130 grams Farfalle
2 tsps salt
250 grams frozen Peas
6 scallions
250 grams Tomatoes
250 grams Cucumber
150 grams Bologna sausage
1 bunch Dill
1 garlic clove
3 Tbsps Vinegar
ground paprika
2 Tbsps vegetable oil
How healthy are the main ingredients?
TomatoCucumberDillsaltgarlic clove
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Preparation steps

1.

Cook pasta in plenty of salted water until al dente, drain, rinse with cold water and drain again. Thaw peas. Rinse and dry scallions,cut into thin rings. Rinse and dry tomatoes, cut into wedges. Rinse cucumbers, halve lengthwise and cut into slices. Cut sausage into strips. Rinse dill and chop finely. Mix all ingredients in a bowl.

2.

Peel garlic, chop finely and mix with vinegar and oil. Season with pepper. Toss salad with dressing and let stand for 30 minutes. Serve.

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