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Sun-dried tomato pasta salad

Public
Course: Main course
Preparation time: 10 minutes
Energy: 792 kcal / serving

Instructions

  • 1.   Cook the pasta al dente, cool them under cold water and drain well.
  • 2.   Mix the pesto, balsamic vinegar, olive oil, salt, and pepper for the dressing.
  • 3.   Cut the avocados into cubes, the sun-dried tomatoes into pieces, and crumble the feta.
  • 4.   Assemble the mixed greens, pasta, sun-dried tomatoes, avocado, feta, croutons, and sliced Bayonne ham.
  • 5.   Add the dressing just before serving and mix well.

Ingredients for servings

  • 300 g of pasta
  • 100 g of mesclun
  • 50 g of crouton
  • 100 g of dried tomato
  • 2 avocados
  • 150 g of feta
  • 100 g of dry-cured ham
  • 2 tablespoon of pesto
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    792 kcal
    40 %
  • Fat
    42,47 g
    61 %
  • of which saturated
    12,43 g
    62 %
  • Carbohydrates
    70,65 g
    27 %
  • of which sugar
    13,28 g
    15 %
  • Protein
    28,03 g
    56 %
  • Fibers
    9,12 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.