Snacks & salads

Pasta salad

Preparation time: approx. 30 minutes (plus cooking and simmering time)

Per portion approx. 598 kcal / 2512 kJ

32 g P, 18 g F, 74 g CH

Serves 4

400 g fusilli


1 red onion

1 garlic clove

2 tbsp olive oil

200 g mushrooms

50 g canned peas

juice of ½ lemon

200 g cooked turkey breast

2 tbsp chopped fresh dill


150 g cherry tomatoes

50 g Parmesan

1 Cook the fusilli in plenty of boiling salted water in accordance with the packet instructions until al dente, then pour off the water and leave to drain, reserving the cooking liquid. Peel and chop the onion and garlic and sauté in the hot olive oil. Trim the mushrooms and wipe with a damp cloth, then slice. Put in the pan with the peas and lemon juice and simmer for 2 minutes.

2 Combine the drained pasta and vegetables. Cut the turkey breast into strips and fold into the pasta along with the dill. Season with salt and pepper. Stir in about 125 ml of the cooking liquid and arrange the salad on plates.

3 Wash, dry, trim and halve the cherry tomatoes. Arrange over the salad and sprinkle with the Parmesan.