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Easy Mediterranean Pasta Salad

 
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Too lazy to cook, but still want something tasty, this Mediterranean pasta salad will fit your need. Pasta is tossed with olive oil, roasted bell peppers, marinated artichoke hearts, sun-dried tomatoes, feta cheese and olives.

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

 

Ingredients

8 ounces pasta
prefer whole wheat, any kind
1 tablespoon olive oil, extra-virgin
2 roasted red bell peppers
slice into strips
*
½ cup artichoke hearts
marinated, sliced, plus 2 tablespoon marinate juice from the jar
*
¼ cup sundried tomatoes
oil-packed and sliced
¼ cup kalamata olives
cured, pitted and sliced
*
½ red onion
thinly sliced
½ cup chickpeas (garbanzo beans)
canned or cooked, rinsed and drained
½ cup feta cheese
crumbled
2 tablespoons parsley leaves
freshly and finely chopped

Directions

Bring a large pot of salted water to a boil, and cook pasta according to the package. Drain well and toss with 1 tablespoon of olive oil. Set aside.

Meanwhile add all the other ingredients into a large mixing bowl. Toss until well combined. Stir in cooked pasta, and toss until well coated.

Serve or refrigerate until ready to use. The salad can be made 1 day ahead, and keep it in the frige.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 35621% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 380mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 42% Vitamin C 137%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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