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Quick Pasta Salad
This recipe for a quick pasta salad is so easy you can throw it together while eating your breakfast. Great for a healthy but filling packed lunch.
Course
Lunch, pasta
Cuisine
International
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
Calories
743
kcal
Author
Corina Blum
Ingredients
200
g
Leftover cooked pasta
120
g
Cherry tomatoes
halved
½
Yellow pepper
sliced
1
Avocado
diced
Green chilli pepper
Diced (optional)
2
tablespoon
Sunflower seeds
roasted
2
tablespoon
Extra virgin olive oil
1
Lime
juiced
¼
teaspoon
Black pepper
¼
teaspoon
salt
Metric
-
US Customary
Instructions
If you have time, put the sunflower seeds in a dry frying pan and toast them gently. It makes them more crunchy and nutty.
Mix all the ingredients together.
Serve
Notes
Nutritional information is approximate and a guideline only
Nutrition
Calories:
743
kcal
|
Carbohydrates:
93
g
|
Protein:
18
g
|
Fat:
36
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
22
g
|
Sodium:
313
mg
|
Potassium:
1006
mg
|
Fiber:
12
g
|
Sugar:
6
g
|
Vitamin A:
523
IU
|
Vitamin C:
88
mg
|
Calcium:
63
mg
|
Iron:
3
mg