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JEANNIE C
Pasta salad with beetroot, gherkin, dill and feta
Salad of fusilli, beetroot, celery, gherkin, feta, sour cream, mayonnaise and dill.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Drain and allow to cool under cold running water. Do in a large bowl.
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Meanwhile, cut the beetroot into slices and the celery in thin loops.
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Let the pickles cubes drain. Cut the feta into cubes.
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Mix the sour cream with the mayonnaise and dill and season with salt and pepper. Mix through the paste.
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Add the beet, celery, pickles and feta and scoop.
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Nutrition
585Calories
Sodium30% DV720mg
Fat40% DV26g
Protein44% DV22g
Carbs21% DV63g
Fiber28% DV7g
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