Cheese pasta salad
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 166 kcal | 8% |
| Fat | 9.1 g | 13% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 14.0 g | 5% |
| of which sugars | 2.1 g | 2% |
| Fibre | 2.1 g | — |
| Protein | 5.9 g | 12% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
cavatelli pasta (31%) [water, durum wheat semolina]. mature coloured cheddar cheese (15%) (cheddar cheese (milk), colour (annatto norbixin)], iceberg lettuce (12%), carrots (12%), sweetcorn (10%), mayonnaise (9%) [rapeseed oil, water, pasteurised whole egg. salt, spirit vinegar, cornflour, sugar, rice starch, citrus fibre, dried egg white, potato fibre], cucumber (9%), water, white wine vinegar, rapeseed oil, sugar, dijon mustard [water, mustard seeds, spirit vinegar, salt] salt, black pepper, extra virgin olive oil, stabiliser (xanthan gum), garlic purée.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian pasta salads”: 2.90 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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