Options

Format:
Include:
PRINT
See more
Jim Bathie Photo by: Jim Bathie

Mediterranean Pasta Salad

Health JULY 2010

  • Yield: 4 servings
  • Cook time:15 Minutes
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
advertisement

Go to full version of

Mediterranean Pasta Salad recipe

advertisement