Pasta Salad with Bacon, Tomatoes and Celery
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Pasta shell (Conchiglione)
- 80 grams Bacon
- 2 Tomatoes
- 2 stalks Celery
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 Tbsps Fruit Vinegar
- 4 Tbsps sunflower oil
- 4 Tbsps Whipped cream
- 1 Tbsp scallions
Preparation steps
1.
Cook pasta shells in plenty of boiling salted water until al dente, remove 1/2 cup boiling water from the pot and then drain the pasta shells. Rinse in cold water and drain.
2.
Dice bacon into cubes. Rinse the tomatoes, trim, quarter, core and dice. Rinse celery, trim and cut into thin slices.
3.
Mix lemon juice with vinegar. Season with salt and pepper. Whisk in oil and cream to make a dressing.
4.
Mix pasta shells with bacon, tomatoes and celery, fold in the dressing and let stand briefly to marinate.
5.
Mix in chives and divide among bowls before serving.
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