Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pasta salad with green vegetables
 
 
4 ServingsPTM15 min

Pasta salad with green vegetables


Pasta salad with green pepper, cucumber, garden peas, salami, mozzarella and pine nuts.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cook the pasta al dente according to the instructions on the package.
  2. In the meantime, heat a skillet without oil or butter and toast the pine nuts for 2 minutes. Allow to cool on a plate.
  3. Cut the bell pepper into pieces. Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slices.
  4. Put the garden peas in a colander and rinse under cold running water. Cut the salami into cubes and put the vegetables in a large bowl.
  5. Grate the green skin of the lime and squeeze out the fruit. Drain the pasta and scoop through the vegetables.
  6. Cut the mint leaves into strips. Add the mint, oil, lime zest and juice, scoop and season with pepper.
  7. Divide the mozzarella over it and sprinkle with the pine nuts. Serve the salad lukewarm or at room temperature.


Nutrition

895Calories
Sodium0% DV1.505mg
Fat77% DV50g
Protein66% DV33g
Carbs25% DV75g
Fiber28% DV7g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407