Fun, light, quick and easy cold pasta salad. Add anything you would like: chickpeas, roasted red pepper....anything goes! Taken from Vegitarian Times April 2007 issue (modified ingredients sightly, pasta amount and portions based on personal preferences/habits). Best when farfalle or rotini pasta is used.
| 6 | oz pasta, dry whole wheat |
| 1 | cup tomatoes, halved |
| 6 | olives, green, halved |
| 4 | cloves garlic |
| 1 | tbls capers, rinsed, drained |
| 2 | tbls basil, fresh |
| 1 | tsp olive oil |
| 4 | oz artichoke hearts, quartered |
- Cook pasta according to package. Rinse under cold water and drain well. Toss with tomatoes in medium bowl.
- Pulse olives, capers, garlic and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, mix well.
- Season with salt and pepper, and refrigerate until ready to eat.
Pasta, Main Dish, Salads, Side Dish, Quick, Vegetarian
| Nutrition Facts | ||||||
Serving Size 97.9g |
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Amount Per Serving |
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|
Calories 132 Calories from Fat
21 |
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% Daily Value* |
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|
Total Fat
2.3g 4%
|
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|
Saturated Fat
0.3g 1%
|
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|
Cholesterol
25mg 8%
|
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|
Sodium
129mg 5%
|
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|
Total Carbohydrates
23.4g 8%
|
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|
Dietary Fiber
1.8g 7%
|
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|
Sugars
0.8g |
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|
Protein
5.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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