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Artichoke-Pepperoncini Pasta Salad

Prep time 5 mins
Cook time 15 mins
Other time 10 mins
Yield 7 servings (serving size: 3/4 cup)
Since this salad uses olive oil rather than mayonnaise, it is perfect for picnics or tailgating.

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

Nutrition 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

How to Make It

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

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

  3. 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