Artichoke-Pepper Pasta Salad

Artichoke-Pepper Pasta Salad

Staples play a starring role in this meatless dish that you can make in no time.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

2 2/3
cups uncooked fusilli (corkscrew) pasta (8 oz)
1
jar (7 oz) roasted red bell peppers, drained, chopped
1
jar (2.5 oz) Green Giant® sliced mushrooms, drained
1
jar (6 to 7 oz) marinated artichoke hearts, undrained
2
tablespoons shredded Parmesan cheese
1/2
teaspoon pepper
2
tablespoons pine nuts
3
tablespoons chopped fresh basil leaves, if desired
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Serve this salad as a side dish, at any time. All the ingredients are pantry items that you can keep on hand indefinitely.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 330mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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