Summer Pasta Salad
- Number of Servings: 8
Ingredients
2 cloves garlic16 ounces dry pastaOne bag frozen artichoke hearts, thawed and roasted1 large tomato1/4 cup olive oil1/2 lemon, juiced1 pound zucchini, sliced1 cup cherry tomatoesSalt and pepper
Bring a pot of salted water to boil. Boil unpeeled garlic cloves for several minutes, until cooked through. When garlic is done, remove it from the water with a slotted spoon and peel. Cook pasta according to package directions.
Make dressing by combining tomato, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Blend with immersion blender until uniform.
Combine drained pasta, artichokes, zucchini, tomatoes, and dressing in a bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Make dressing by combining tomato, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Blend with immersion blender until uniform.
Combine drained pasta, artichokes, zucchini, tomatoes, and dressing in a bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Nutritional Info Amount Per Serving
- Calories: 291.5
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 20.6 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 4.5 g
- Protein: 8.6 g
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