Artichoke-Pepperoncini Pasta Salad

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

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 6.0g
  • Saturated fat: 0.8g
  • Protein: 4.4g
  • Carbohydrate: 20.1g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 575mg
  • Calories from fat: 36%
  • Fiber: 3.6g
  • Calcium: 34mg


  • 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


  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.
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