Filter
Reset
Sort ByRelevance
Sue Carey-Bradley
Pasta salad with green vegetables
Pasta salad with green pepper, cucumber, garden peas, salami, mozzarella and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
In the meantime, heat a skillet without oil or butter and toast the pine nuts for 2 minutes. Allow to cool on a plate.
-
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.
-
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.
-
Grate the green skin of the lime and squeeze out the fruit. Drain the pasta and scoop through the vegetables.
-
Cut the mint leaves into strips. Add the mint, oil, lime zest and juice, scoop and season with pepper.
-
Divide the mozzarella over it and sprinkle with the pine nuts. Serve the salad lukewarm or at room temperature.
Blogs that might be interesting
-
16 minMain dishtraditional olive oil, Tuscan potato wedges, smoked sausage, frozen vegetables, sieved tomatoes, water, fresh basil,well-stocked tomato-vegetable soup with smoked sausage
-
15 minMain dishtilapia fillet, olive oil, zucchini, spring / forest onion, Italian spices, minicrills, (black olives, capers, lemon,tilapia with baby potatoes, capers and olives
-
20 minMain dishpenne, chicken breast, cherry / Christmas, garlic, basil, dried rosemary, dried oregano, tomato paste, olive oil,penne pollo pomodori
-
15 minMain dishchicken breast, herb breadcrumbs, fresh thyme, fresh rosemary, egg, olive oil, peanut oil,chicken schnitzels with garden herbs
Nutrition
895Calories
Sodium0% DV1.505mg
Fat77% DV50g
Protein66% DV33g
Carbs25% DV75g
Fiber28% DV7g
Loved it