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Artichokes, Cherry Tomato and Feta Cheese Pasta Salad

 
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Quick and easy to make, and the salad tastes refreshing and delicious.

Yield

4

servings

Prep

10

min

Cook

8

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons olive oil
4 cloves garlic
minced, or to taste
2 cups onions
chopped, 1 large onion
2 teaspoons rosemary leaves
freshly chopped, or 1 teaspoon dried
2 teaspoons oregano
dried
14 ounces tomatoes
1 can, diced in juice
8 ounces artichoke hearts
mariated with 2 tablespoons juice
¼ cup black olives
pitted and sliced
*
½ cup sundried tomatoes
oil-packed, drained and chopped
12 ounces pasta, linguine
whole wheat
6 ounces feta cheese
crumbled
½ cup basil
freshly chopped
*

Directions

Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.

Heat oil in heavy large skillet over medium-high heat.

Add onions, garlic, rosemary, and oregano.

Sauté until onions are tender, about 5 minutes.

Add diced tomatoes with juices. Simmer until sauce thickens slightly, 3 minutes. Season sauce to taste with pepper if desired.

Return pasta to same pot.

Mix in artichokes, sun-dried tomatoes, olives, ¾ cup cheese and ½ cup basil.

Transfer pasta to bowl.

Sprinkle with remaining cheese and ¼ cup basil before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 55828% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 476mg 20%
Total Carbohydrate 28g 28%
Dietary Fiber 8g 30%
Sugars g
Protein 37g
Vitamin A 18% Vitamin C 40%
Calcium 22% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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