QUICK FACTS
PREPARATION TIME
10 min (for 4 serves)
COOKING TIME
10 min (for 4 serves)
DINNER
Pasta
SUMMARY
This recipe is loaded with "antioxidants", these are loyal protectors and nurturers of our cells, repelling disease, and promoting good health. This pasta salad is sure to stand out at a summer potluck!
INGREDIENTS
150 g
Pasta, boiled
0.50 fillet (73 g)
Chicken Fillet, lean
0.50 tomato (84 g)
Tomato, diced
25 g
Carrot, strips
25 g
Vinegar
5 g
Olive Oil
3 g
Fresh Coriander, leaves
0.25 teaspoon (0 g)
Black Pepper, ground
0.25 teaspoon (2 g)
Sea Salt
1 g
Oregano, dried
10 g
Parmesan Cheese
METHOD
1. Cook pasta as directed on package. Drain well.
2. Meanwhile, mix oil, vinegar, coriander leaves, oregano, sea salt and pepper in large bowl with wire whisk until well blended.
3. Add pasta and carrot strips; toss to coat well.
4. Then add grilled chicken, sliced tomatoes and cheeses; toss to mix well.
5. Serve warm or at room temperature.
NUTRITIONAL PANEL
Per Serve
Energy:
869.1 kJ (207.7 kcal)
Protein:
17.2 g
Total Fat:
5.5 g
-Saturated:
1.7 g
-Mono-Unsaturated:
2.7 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
18.9 g
-Complex Carbs:
17.2 g
-Sugar:
1.7 g
Fibre:
5.1 g
Water:
136.1 mL
Alcohol:
0.0 g
Cholesterol:
34.3 mg
