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Marilyn Beyda de Dana

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Recipe of Tricolor Pasta Salad
Recipe

Tricolor Pasta Salad

45 min
Easy
75
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A tricolor salad of pasta with goat cheese, dehydrated tomato, olives and palm hearts; with a balsamic vinaigrette and olive oil.

Ingredients

10 servings
  • 2 packages of tricolor fusilli pasta
  • 1 can of palmetto
  • 1/2 Cup of black olives chopped
  • 1/2 Cup of dehydrated tomato chopped
  • 1 can of baby corn
  • 1/2 Cup of goat cheese
  • 1 Cup of olive oil
  • 1/2 Cup of balsamic vinegar
  • to taste of black pepper to taste

    Preparation

    Cook the pasta in a large pot with plenty of water and plenty of salt until it is al dente.
    Strain the pasta and pass through cold water to stop cooking. Add a little olive oil and mix.
    Chop the palm hearts, the olives, the tomato, the elotitos and the goat cheese and place in a large and deep bowl.
    Add the pasta and mix.
    Combine the olive oil and balsamic vinegar to make the vinaigrette and season with salt and pepper. Add to the pasta and mix well.
    Refrigerate for at least 2 hours before serving.

    TIPS

    Preferably make the recipe from 1 day before.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    88.4
    kcal
    4.4%
    Carbohydrates
    9.5
    g
    3.2%
    Proteins
    4.2
    g
    8.3%
    Lipids
    4.3
    g
    6.7%
    Fiber
    1.9
    g
    3.9%
    Sugar
    6.4
    g
    7.1%
    Cholesterol
    5.7
    mg
    1.9%
    Esha
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