Greek Pasta Salad w/ Sun-dried tomatoes and artichokes
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
Introduction
adapted from Better Homes & Gardensthis 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.
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.
