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
-
25 minMain dishfrozen wild salmon, fish bouillon tablet, onion, unsalted butter, risotto rice, frozen garden peas with carrots, cooking cream light, dried nutmeg, grated old cheese,salmon risotto with garden peas and carrot
-
25 minMain dishcrumbly potatoes, Broccoli, butter or margarine, veal schnitzels, salt and pepper, creme fraiche, fresh parsley, garlic,veal schnitzels with roasted potatoes
-
50 minMain dishChop bean mix kidney, brown and white beans in pot, cherry tomatoes on the branch, eggplant, traditional olive oil, ground cumin, dried apricots, white almonds,chickslovefoods fast bean dish
-
30 minMain dishmild olive oil, pork sausage, farmer's soup vegetable, roll fresh puff pastry, sweet-pepper puree, shallot, fresh parsley, vine tomato,Italian puff pastry cakes with sausage and tomato salsa
Nutrition
895Calories
Sodium0% DV1.505mg
Fat77% DV50g
Protein66% DV33g
Carbs25% DV75g
Fiber28% DV7g
Loved it