Artichokes, Cherry Tomato and Feta Cheese Pasta Salad
282
Quick and easy to make, and the salad tastes refreshing and delicious.
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.
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?
