Directions:
- Edible flowers, for garnish
- Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
- Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
- In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
- Garnish with edible flowers and serve cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.04 Kcal (787 kJ) | ||
| Calories from fat | 133.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.87g | 23% | |
|---|---|---|---|
| Sodium | 254.36mg | 11% | |
| Potassium | 10.58mg | 0% | |
| Total Carbs | 12.59g | 4% | |
| Sugars | 7.81g | 31% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 2.5mg | 14% | |
| Calcium | 0.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 275.99 Kcal (1156 kJ) | ||
| Calories from fat | 196.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.83g | 23% | |
|---|---|---|---|
| Sodium | 373.32mg | 11% | |
| Potassium | 15.53mg | 0% | |
| Total Carbs | 18.48g | 4% | |
| Sugars | 11.46g | 31% | |
| Dietary Fiber | 0.45g | 1% | |
| Protein | 0.86g | 1% | |
| Vitamin C | 13.6mg | 15% | |
| Iron | 3.7mg | 14% | |
| Calcium | 1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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