Vegan | Vegetarian

125 g Tortellini (or pasta or potatoes)

1/2 bell pepper (yellow or red)

1 tomato

¼ cucumber

½ spring onion

Sauce:

75 g yogurt 1.5% fat

1 Tbsp. salad cream

½ tsp. sugar

1 pinch of iodized salt

1 pinch of pepper

1 pinch of herbs (parsley, basil)

300 g mixed seasonal fruit

Cook tortellini in salted water, drain and allow to cool. Mix the yogurt with the salad cream and season to taste with sugar, salt, pepper, and herbs. Clean pepper, tomato, cucumber, and spring onions, and cut into small cubes. Mix the tortellini with the vegetables and stir together with the salad dressing.

Tips and Variations:

Instead of tortellini, other pasta such as farfalle or penne can be used. Cooking the pasta on the previous day saves on preparation time.

Instead of pasta, potatoes also work well (e.g. boiled potatoes from the day before).

Extra tip*

For higher energy needs, allow for a serving of natural yogurt with 20 g of roasted nuts.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 435 kcal | Protein 12.2 g | Carbohydrates 77.6 g | Fibre 7.08 g | Fat 7.56 g