Vegan pasta salad

60 min
Suitable for vegans
Type of dish: Main course, Salads, Pasta
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: May, June, July, August, September, October
Allergens:
Gluten
Gluten
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.333 kg
Potatoes 0.433 kg
Macaroni 0.167 kg
Red pepper 0.2 kg
Salad tomato 0.467 kg
Cucumbers 0.1 kg
Asparagus tips, can 0.133 kg
Canned sweet corn 0.1 kg
Green pitted olives 0.083 kg
Black olive 0.083 kg
Elaboration
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Cook the potato with the skin on, then peel and cut into slices.
  • Cook, drain and cool the pasta.
  • Julienne the pepper.
  • Slice the tomato and then cut the slices in 1/2 moons.
  • Peel the cucumber and cut it into slices.
  • Drain the asparagus, corn and olives.

PLATING UP

  • Place the potato, tomato and pasta on the base of the plate.
  • Decorate with the rest of the ingredients.
  • Finally add the olives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Energy
299.45
kcal
Carbohydrates
47.7
g
Proteins
9.47
g
Lipids
6.84
g
Fiber 7.47 g
Saturates 1.13 g
Monounsaturated fatty acids 3.64 g
Polyunsaturated fatty acids 1.33 g
Cholesterol 10.0 mg
Calcium 86.64 mg
Iron 3.12 mg
Zinc 1.32 mg
Vitamin A 134.09 ug
Vitamin C 80.13 g
Folic acid 85.66 ug
Salt (Sodium) 1433.64 mg
Sugars 10.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.