Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams short tubular pasta
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 red onion
- 2 stalks Celery
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain, rinse with cold water and drain.
2.
Rinse, halve, remove the seeds and ribs and cube the peppers.
3.
Rinse and slice the celery, retaining some of the leaves.
4.
Peel and dice the onions.
5.
Mix the vinegar, oil and sour cream. Season with salt and pepper. Mix the dressing with the vegetables and pasta. Serve garnished with some of the celery leaves.
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