Vegie pasta salad with Parmesan dressing
TM6 TM5 TM31

Vegie pasta salad with Parmesan dressing

4.0 (15 ratings)

Ingredients

  • 1 eschalot (approx. 40 g)
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 50 g Parmesan cheese, cut into pieces (3 cm)
  • 100 g mayonnaise (see Tips)
  • 100 g sour cream
  • ½ tsp ground mountain pepperberry (see Tips) or ground black pepper
  • 1000 g water
  • 1 tsp salt
  • 250 g small dried pasta of choice (see Tips)
  • 200 g broccoli, cut into small florets
  • 250 g cherry tomatoes, whole or cut into halves
  • 1 yellow capsicum, deseeded and cut into small cubes (5 mm)
  • fresh basil leaves, for garnishing

Nutrition
per 1 portion
Calories
1624.4 kJ / 386.8 kcal
Protein
10.5 g
Carbohydrates
34.6 g
Fat
22.2 g
Saturated Fat
7.2 g
Fibre
4.1 g
Sodium
577.5 mg

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