Fusilli Salad Pasta

Name: Fusilli Salad Pasta
Total time: 10 min
Yield: 367 g
Ingredients: Lettuce 50 serving; Super Sweet Corn (canned) 20 g; Boiled Chicken Breast 100 serving (palm size); Fresh Cucumber 60 serving; Onion 35 serving (1/2 piece); Gustora Tricolor Pasta 50 g; Olive Oil 30 spoon; Apple Vinegar 10 ml; Squeezed Lemon Juice 10 ml; Black Pepper 1 g; Salt 1 serving (1/3 teaspoon)

Fusilli Pasta

Cook 10 min Difficulty EASY 645 kcal

#Low Calorie #Mediterranean Diet #Vegan

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Ingredients

Main ingredients

Lettuce 1 serving
Super Sweet Corn (canned) 20 g
Boiled Chicken Breast 1 serving (palm size)
Fresh Cucumber 1 serving
Onion 0.5 serving (1/2 piece)
Gustora Tricolor Pasta 50 g

Seasonings/Sauce

Olive Oil 30 spoon
Apple Vinegar 10 ml
Squeezed Lemon Juice 10 ml
Black Pepper 1 g
Salt 1 serving (1/3 teaspoon)

Nutrition summary

Carbohydrates 52.48 g 33%

Protein 36.64 g 23%

Fat 31.52 g 44%

Serving size 367g

Cooking steps

1

Boil fusilli pasta in boiling water.
2

Rinse the cooked pasta in cold water and drain well.
3

Cut cherry tomatoes, cucumber, and onion into bite-sized pieces.
4

In a bowl, mix the pasta, vegetables, olive oil, balsamic vinegar, and salt.
5

Serve on a plate to finish.

Fusilli Salad Pasta

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