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.
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.
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?
