Pasta Salad 9/19

Name: Pasta Salad 9/19
Total time: 20 min
Yield: 388 g
Ingredients: Whole Wheat Campagne Bread 36 g; Farfalle 5 g; Olympus Feta Cheese 15 g; Ghee Chicken 9/12 70 g; Canned Chodang Corn 30 g; Organic Red Kidney Beans 30 g; Danbaeki Roasted Flavor 40 g; Onion 45 g; Cherry Tomatoes 70 g; Fresh Cucumber 40 g; Salt 2 ash (1/3 tsp); Olive Oil 5 spoon

Cook 20 min Difficulty NORMAL 405 kcal

#pasta salad #salad #noodle dish #easy recipe #brunch #lunch menu #healthy food #vegetable salad #Italian #diet meal

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Ingredients

Main ingredients

Whole Wheat Campagne Bread 36 g
Farfalle 5 g
Olympus Feta Cheese 15 g
Ghee Chicken 9/12 70 g
Canned Chodang Corn 30 g
Organic Red Kidney Beans 30 g
Danbaeki Roasted Flavor 40 g
Onion 45 g
Cherry Tomatoes 70 g
Fresh Cucumber 40 g

Seasonings/Sauce

Salt 2 ash (1/3 tsp)
Olive Oil 5 spoon

Nutrition summary

Carbohydrates 35.78 g 35%

Protein 33.69 g 33%

Fat 14.3 g 32%

Serving size 388g

Cooking steps

1

Boil pasta in salted water.
2

Rinse the boiled pasta under cold water and drain.
3

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

Place the cooked pasta and vegetables in a bowl.
5

Make a dressing using olive oil, lemon juice, salt, and pepper.
6

Pour the dressing over the pasta and vegetables and mix well.
7

Top with cheese or herbs to finish.

Pasta Salad 9/19

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