Pasta wheel salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 330, total fat 15 G., saturated fats 3.5 G., proteins 13 G., carbohydrates 39 G., fiber 3 G., cholesterol 15 mg, sodium 490 mg, sugar - G.
Calories 330, total fat 15 G., saturated fats 3.5 G., proteins 13 G., carbohydrates 39 G., fiber 3 G., cholesterol 15 mg, sodium 490 mg, sugar - G.
This bright, delicious, and healthy salad is made with fun, kid-favorite pasta wheels and makes a great addition to a school lunchbox. Thanks to the light red wine vinegar vinaigrette, it travels well and can be stored in the refrigerator for up to 5 days. You can make a large batch to pack a little into a lunchbox each day and take with you.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g of pasta wheels
- 1 heaping cup of small broccoli florets
- 0.5 cups corn kernels, fresh or frozen
- 1 small clove of garlic, crushed
- 1 tbsp red wine vinegar
- 3 tablespoons extra virgin olive oil
- 0.5 tsp coarse salt and freshly ground black pepper
- 60 g reduced-fat cheddar, grated
- 60 g thick slices of ham, diced
- 1 cup cherry tomatoes, halved
- 1 tbsp chopped parsley (optional)
- 2 green onions, thinly sliced (optional)
We recommend
Recipes with similar ingredients: Rotelle pasta, broccoli cabbage, corn, corn kernels, garlic, wine vinegar, cheddar cheese, ham, cherry tomatoes, parsley, green onions
Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds, then drain in a colander. Rinse the pasta and vegetables under cold running water to stop the cooking process. Leave everything in the colander to drain while you prepare the dressing.
- In a bowl, combine garlic, red wine vinegar, olive oil, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
- Add the pasta, broccoli, and corn to a bowl along with the ham, cheese, tomatoes, parsley, and green onions, if using. Stir to distribute the ingredients evenly. Store in an airtight container in the refrigerator for up to 5 days.
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