Wednesday, January 23, 2008

Artichoke-Pepperoncini Pasta Salad

a little spicy but YUMMMM!!!

1 c. uncooked whole wheat rotini
2 c. grape or cherry tomatoes, halved
1 (14.5 oz) can artichoke hearts, drained and coarsely chopped
12 kalamata olives, pitted and chopped
1/4 c. chopped fresh parsley
1/4 c. chopped red onion
1/4 c. pepperoncini peppers
1 T. dried basil
2 T. cider vinegar
2 T. olive oil
1 1/2 t. dried oregano
1 garlic clove, minced
1/4 t. 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. YIELD 7 servings (3/4 c. each)

CAlories 144
Protein 4.4g
Fat 6.0g
Carb 20.1 g
Fiber 3.6g
Chol 0mg
Iron 1.5mg
Sodium 575mg
Calcium 34mg

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