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Jennifer Collins
Green pasta salad
Salad with penne, snow peas, garden peas, spring onion, mozzarella, basil, garlic and mayonnaise.
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package. Add the snow peas and peas 4 minutes before the end of the cooking time.
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Drain in a colander and rinse under cold running water to stop the cooking process.
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Halve garlic, rub a salad bowl with halves. Cut the bread roll mozzarella in half. Mix pasta, vegetables and mozzarella in the dish.
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Puree the basil, oil and mayonnaise with the hand blender. Mix through the pasta and season with salt and pepper.
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Cut the spring onion into rings and sprinkle over the salad.
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Nutrition
450Calories
Sodium4% DV95mg
Fat28% DV18g
Protein28% DV14g
Carbs18% DV54g
Fiber20% DV5g
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