Italian Artichoke and Rotini Salad the Editors of Publications International, Ltd.
Italian Artichoke and Rotini Salad
Makes 6 servings
|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|
- Cook rotini according to package directions, omitting salt and oil. Combine artichokes, pimientos, olives, onion, basil, garlic and pepper in medium bowl.
- 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.
|Serving Size:||3/4 cup salad|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||28 %|
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