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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 227.7
  • Total Fat: 12.0 g
  • Cholesterol: 3.9 mg
  • Sodium: 274.2 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Greek Pasta Salad w/ Sun-dried tomatoes and artichokes calories by ingredient
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Greek Pasta Salad w/ Sun-dried tomatoes and artichokes

Submitted by: PETUNIAPIG

Introduction

adapted from Better Homes & Gardens

this version incorporates canned artichokes (not the ones in oil), sun-dried tomatoes and dried herbs... best in winter when garden veggies are not available.

I also enjoy this with chopped salami, but this is not included in the calorie total.
adapted from Better Homes & Gardens

this version incorporates canned artichokes (not the ones in oil), sun-dried tomatoes and dried herbs... best in winter when garden veggies are not available.

I also enjoy this with chopped salami, but this is not included in the calorie total.

Number of Servings: 12

Ingredients

    12 oz. whole-wheat penne (uncooked)
    3/4 c. sun-dried tomatoes
    1 14-oz can artichoke hearts (not in oil), drained and chopped
    2 T. shallots, chopped
    1/2 c. pitted kalamata olives, halved
    1/2 c. olive oil
    1/2 c. fresh lemon juice
    2 tsp. dried basil
    2 tsp. dried oregano
    1 T. anchovy paste (optional)
    3 cloves garlic, minced (more or less to taste)
    1/4 tsp salt
    1/4 tsp black pepper
    4 oz. Athenos Reduced Fat Feta Cheese

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, artichokes, shallots, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PETUNIAPIG.





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