Fresh Market Summer Pasta & Vegeatable Salad w/Roasted Garlic Dressing

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 203.2
  • Total Fat: 15.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.6 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

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Introduction

The original recipe required 1/4 cup of oil - I accidentally added the whole bottle, but the nutritionals still aren't too bad. The original recipe required 1/4 cup of oil - I accidentally added the whole bottle, but the nutritionals still aren't too bad.
Number of Servings: 16

Ingredients


    2 cups De Cecco Farfalle Pasta, cooked

    3 cups fresh corn kernels, cut from about 6 small ears of corn

    5 medium tomatoes, halved, seeded, and chopped

    2/3 cup red onions, finely chopped

    1/4 cup fresh basil, chopped

    1 package Monterey Farms Grilled Artihearts (8 oz package)

    1/4 cup Lizzie's Kitchen Roasted Garlic Dipping Oil, well-shaken and divided

    salt and pepper, to taste

Directions

Makes approx 16 1/2 cup servings.

Heat a medium skillet over high heat for 2 minutes. Add 2 tbsp dipping oil to pan; add corn and sauté for 2 minutes, or until golden. In a large bowl, combine cooked pasta, corn, tomatoes, red onion, basil and artichoke hearts; set aside. In a smaller bowl, whisk together remaining dipping oil and garlic and season with salt and pepper. Just before serving, pour the dressing over the pasta and vegetable mixture and toss to coat.

Number of Servings: 16

Recipe submitted by SparkPeople user JLHEUREUX.

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