Artichoke-Pepperoncini Pasta Salad

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Prep Time
5 Mins
Cook Time
15 Mins
Other Time
10 Mins
Yield
7 servings (serving size: 3/4 cup)
January 2005
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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

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