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Italian Artichoke and Rotini Salad


Italian Artichoke and Rotini Salad

Italian Artichoke and Rotini Salad

Yield

Makes 6 servings

Ingredients

4 ounces uncooked whole wheat or tri-colored rotini pasta
1 can (14 ounces) quartered artichoke hearts, drained
4 ounces (1/2 cup) sliced pimientos
1 can (2-1/2 ounces) sliced black olives, drained
2 tablespoons finely chopped onion
2 teaspoons dried basil
1/2 clove garlic, minced
1/8 teaspoon black pepper
3 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Preparation

  1. Cook rotini according to package directions, omitting salt and oil. Combine artichokes, pimientos, olives, onion, basil, garlic and pepper in medium bowl.
  2. Drain pasta; rinse under cold running water to cool completely. Drain well. Add to artichoke mixture; toss to blend. Just before serving, combine vinegar, oil and salt; whisk until well blended. Toss with pasta mixture to coat.

Nutritional Information

Serving Size: 3/4 cup salad
Sodium 390 mg
Protein 5 g
Fiber 5 g
Carbohydrate 21 g
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 28 %
Calories 130

Dietary Exchange

Vegetable 1
Starch 1
Fat 1/2

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