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Artichoke-Pepper Pasta Salad

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Artichoke-Pepper Pasta Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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Staples play a starring role in this meatless dish that you can make in no time.

Ingredients

2 2/3
cups uncooked fusilli (corkscrew) pasta (8 oz)
1
jar (7 oz) roasted red bell peppers, drained, chopped
1
jar (2.5 oz) sliced mushrooms, drained
1
jar (6 to 7 oz) marinated artichoke hearts, undrained
2
tablespoons shredded Parmesan cheese
1/2
teaspoon pepper
2
tablespoons pine nuts
3
tablespoons chopped fresh basil leaves, if desired

Directions

  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2 Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.
Tips  

Serve this salad as a side dish, at any time. All the ingredients are pantry items that you can keep on hand indefinitely.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
(
Dietary Fiber
5g
18%
,
Sugars
3g
)
Protein
8g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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