Hubby and I like really flavorful food, so we found this to be very, very bland. We added bottled minced garlic and some salt to what we had on our plates just to be able to get it down. I'm not a person to waste food, which means, unfortunately, that we have to eat the rest of it tomorrow. :( The recipe went right from the countertop into the trash.
Mediterranean Pasta Salad
More From Health
Amount per serving
- Calories: 420
- Fat: 20g
- Saturated fat: 8g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 20g
- Carbohydrate: 50g
- Fiber: 8g
- Cholesterol: 45mg
- Sodium: 200mg
- Resistant starch: 2.4g
- 8 ounces multigrain farfalle
- Zest and juice of 1 lemon
- 2 teaspoons olive oil
- 1 13.5- ounce can artichoke hearts packed in water, drained and chopped
- 8 ounces fresh part-skim mozzarella cheese, chopped
- 1/4 cup chopped bottled roasted red bell pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup frozen peas
- 1. Cook pasta according to package instructions, omitting salt and fat.
- 2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
- 3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
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