Artichoke Pasta Salad

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* Exported from MasterCook *

 

Artichoke Pasta Salad with Basil Vinaigrette

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound shells, rotelle, or farfalle

2 tablespoons extra-virgin olive oil

1 jar marinated artichoke hearts -- (6-ounce)

2 cups cooked cannellini (white kidney) beans

1 red bell pepper -- diced

1 carrot -- diced

1 cup fresh or frozen peas

1/4 cup diced red onion

2 tablespoons capers

4 garlic cloves

12 large basil leaves

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

 

Cook the pasta in plenty of boiling salted water until al dente. Drain and rinse

thoroughly to cool. Add the olive oil to the pasta and toss.

 

Drain the marinated artichoke hearts, reserving the liquid. Combine the

artichokes with the pasta, cannellini, bell pepper, carrot, peas, onion, and

capers. Toss to mix.

 

To make the dressing, finely chop the garlic and basil in a food processor. Mix

in the lemon juice. With the motor running, drizzle in the liquid from the

marinated artichokes. Pour over the salad. Toss to mix. Season with salt and

pepper to taste and toss again. Serve at once. If the salad is to be held for a

few hours, taste before serving. You may want to brighten the flavors with

additional lemon juice or salt.

 

Calories 381 * Protein 14 gm * Fat 8 gm * 9 Percent of calories from fat 18%

Cholesterol 0 mg * Dietary fiber 8 gm * 9 Sodium 198 mg * Calcium 44 mg

 

 

 

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 60 Calories; 5g Fat (69.5% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 45mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0