Filter
Reset
Sort ByRelevance
Fayyr
Pasta salad with wild pink salmon
Salad of farfalle, garden peas, carrots, zucchini, cherry tomato and wild pink salmon with a pesto dressing.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring water to a boil in a large pan and cook the farfalle for 5 minutes.
-
Add the garden peas with carrots, bring the whole to the boil while stirring. Cook for another 6 minutes.
-
Pour the pasta with garden peas and carrots into a colander and rinse them under cold running water. Let it drain well.
-
Remove the pink salmon from the can, collect the moisture. Mix the salmon with the pesto dressing.
-
Cut the zucchini into strips and halve the to.
-
In a bowl, combine the zucchini, cherry tomatoes and the dressing with pasta with peas and carrots and season with salt and pepper.
Blogs that might be interesting
-
25 minMain dishhalf-to-half minced, garlic, shallot, onion, egg, bread-crumbs, green pesto, olive oil, Spaghetti, frozen pea, mature cheese,spaghetti with pesto balls
-
25 minMain dishpeanut oil, sunflower oil, Mexican spices, bacon, unsalted peanut, shallot, onion, garlic, Red pepper, cinnamon powder, chili powder, chicken bouillon, sifted tomato,bacon skewers with spicy peanut sauce
-
15 minMain dishyellow bell pepper, forest outing, olive oil, Greek yoghurt, garlic, fresh dill, freshly ground black pepper, salmon fillets,grilled salmon fillet with paprika
-
20 minMain dishwholemeal macaroni, garlic, Greek yogurt 0%, Italian herbs freeze-dry, grilled vegetables from the freezer, steak, traditional olive oil, fresh basil,pasta salad with grilled steak
Nutrition
475Calories
Sodium0% DV1.835mg
Fat17% DV11g
Protein52% DV26g
Carbs23% DV68g
Fiber48% DV12g
Loved it