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JILL ELAINE
Pasta salad with cherry tomatoes
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente. Meanwhile, put the peas in a sieve and pour boiling water over it. Let the peas drain and thaw.
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Finely chop the parsley, cut the spring onion into thin rings and halve the cherry tomatoes and black olives.
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Beat in a large bowl the orange juice with olive oil, oregano, parsley and spring onion to a dressing. Put the to, peas and olives through. Allow the pasta to drain briefly in a colander and scoop the pasta through the tomato mixture. Leave it for 10 minutes.
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Divide the young leaf lettuce over deep plates and scoop the pasta salad.
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Nutrition
520Calories
Fat31% DV20g
Protein30% DV15g
Carbs21% DV63g
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