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Sue Carey-Bradley
Pasta salad with green vegetables
Pasta salad with green pepper, cucumber, garden peas, salami, mozzarella and pine nuts.
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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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In the meantime, heat a skillet without oil or butter and toast the pine nuts for 2 minutes. Allow to cool on a plate.
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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.
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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.
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Grate the green skin of the lime and squeeze out the fruit. Drain the pasta and scoop through the vegetables.
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Cut the mint leaves into strips. Add the mint, oil, lime zest and juice, scoop and season with pepper.
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Divide the mozzarella over it and sprinkle with the pine nuts. Serve the salad lukewarm or at room temperature.
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Nutrition
895Calories
Sodium0% DV1.505mg
Fat77% DV50g
Protein66% DV33g
Carbs25% DV75g
Fiber28% DV7g
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