See Also: Italian Artichoke and Rotini Salad(recipes)
Rotini Salad(recipes)
Globe artichoke salad(recipes)
Pasta Salad in Artichoke Cups(recipes)
Spinach, broad bean and artichoke salad(recipes)
Leafy artichoke and crisp prosciutto salad(recipes)
Black-Eyed Pea, Artichoke and Mozzarella Salad(recipes)
Poached eggs with an artichoke, bacon and crouton salad(recipes)
Artichoke and broad bean salad with preserved lemon(recipes)
Italian Orange Salad(recipes)

Italian Artichoke and Rotini Salad (recipes)


Italian Artichoke and Rotini Salad

Yield: Makes 6 servings



Ingredients:



4ounces uncooked whole wheat or tri-colored rotini pasta

1can (14 ounces) quartered artichoke hearts, drained

4ounces (1/2 cup) sliced pimientos

1can (2-1/2 ounces) sliced black olives, drained

2tablespoons finely chopped onion

2teaspoons dried basil

1/2clove garlic, minced

1/8teaspoon black pepper

3tablespoons cider vinegar

1tablespoon extra-virgin olive oil

1/4teaspoon salt









Preparation:





1.Cook rotini according to package directions, omitting salt and oil. Combine artichokes, pimientos, olives, onion, basil, garlic and pepper in medium bowl.2.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.









Nutritional Information:







Serving Size: 3/4 cup salad







Sodium

390 mg







Protein

5 g







Fiber

5 g







Carbohydrate

21 g







Saturated Fat









Total Fat

4 g







Calories from Fat

28 %







Calories

130









Dietary Exchange:







Vegetable

1







Starch

1







Fat

1/2