Artichoke-Pepperoncini Pasta Salad

recipe
Since this salad uses olive oil rather than mayonnaise, it is perfect for picnics or tailgating.

Yield:

7 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes
Other: 10 Minutes

Nutritional Information

Calories 144
Fat 6.0 g
Satfat 0.8 g
Protein 4.4 g
Carbohydrate 20.1 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 575 mg
Caloriesfromfat 36 %
Fiber 3.6 g
Calcium 34 mg

Ingredients

1 cup uncooked whole wheat rotini (about 4 ounces)
2 cups grape or cherry tomatoes, halved
1 (14.5-ounce) can artichoke hearts, drained and coarsely chopped
12 kalamata olives, pitted and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 cup pepperoncini peppers
1 tablespoon dried basil
2 tablespoons cider vinegar
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt

Preparation

Cook pasta according to package directions, omitting salt and fat.

Meanwhile, combine tomatoes and next 11 ingredients in a large bowl. Set aside.

Drain pasta and rinse with cold water; drain. Add pasta to salad mixture. Toss gently to coat. Let stand 10 minutes.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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