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Vegie pasta salad with Parmesan dressing
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- 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
- per 1 portion
- 1624.4 kJ / 386.8 kcal
- 10.5 g
- 34.6 g
- 22.2 g
- Saturated fat
- 7.2 g
- 4.1 g
- 577.5 mg