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
-
20 minMain dishoil, minced beef, Red onion, green bean, baking flour, Indian curry paste, coconut milk,curry minced meat with crispy vegetables -
20 minMain dishWhite rice, fresh green beans, onion, Red pepper, sunflower oil, half-to-half-chopped, mix casserole-minced meat, tap water, canned corn,chopped satay dish with green beans -
20 minMain dishpenne, olive oil, garlic, paprika, White wine vinegar, salami, artichoke hearts, Mozzarella, arugula,Italian Pastasalad -
20 minMain dishdried apricots, orange juice, couscous, olive oil, peanut oil, leeks, ras el hanout, shawarma meat, fresh mint,shawarma with leeks and couscous
Nutrition
895Calories
Sodium0% DV1.505mg
Fat77% DV50g
Protein66% DV33g
Carbs25% DV75g
Fiber28% DV7g
Loved it