Artichoke-and-Pasta Salad

Cooking Light
6 servings (serving size: 1 cup)


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1 (14-ounce) can artichoke hearts, drained and divided
1 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 garlic clove, minced
3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomato
1/4 cup (1 ounce) crumbled feta cheese


Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

Created date

October 2003

Nutritional Information

Calories 153
Caloriesfromfat 23 %
Fat 3.9 g
Satfat 1.1 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 5.9 g
Carbohydrate 24.9 g
Fiber 1.8 g
Cholesterol 4 mg
Iron 2.2 mg
Sodium 137 mg
Calcium 70 mg