Artichoke-and-Pasta Salad

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 23%
  • Fat: 3.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.9g
  • Carbohydrate: 24.9g
  • Fiber: 1.8g
  • Cholesterol: 4mg
  • Iron: 2.2mg
  • Sodium: 137mg
  • Calcium: 70mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke-and-Pasta Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy