Whole-grain pasta salad with peas, broccoli and carrots

Whole-wheat pasta salad is a healthy, tasty and refreshing option for a summer lunch or dinner.
The level of difficulty is minimal, and contains plenty of vegetables that will provide fiber, vitamins and minerals; whole wheat pasta also has a high fiber content and gives us energy for the day to day. In addition, by combining salad peas with wholemeal pasta, we achieve a higher protein supplementation than if the peas were eaten separately.

 

Ingredients for 2 portions

Wholemeal macaroni	70 g en crudo
Frozen peas	100 g
Broccoli	50 g
Carrot	1 unit
Basil leaves	8-10 units
Oregano	1 tablespoons
Grated cheese	1 tablespoons
Extra virgin olive oil	2 tablespoons
Salt	To taste

 

Preparation mode

1º Cook the whole-wheat macaroni for 15-20 minutes.

2º Boil the broccoli and carrot cut into slices for 10 minutes.

3º In a frying pan, add 1 tablespoon of virgin olive oil and sauté the peas until tender.

4º Mix all the ingredients in a large bowl.

5º Sprinkle over the basil, grated cheese, oregano, 1 tablespoon of virgin olive oil and salt to taste.