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Artichoke-Pepper Pasta Salad

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Artichoke-Pepper Pasta Salad
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Staples play a starring role in this meatless dish that you can make in no time.
Updated May 26, 2010

Ingredients

  • 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) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this salad as a side dish, at any time. All the ingredients are pantry items that you can keep on hand indefinitely.

Nutrition

200 Calories, 4g Total Fat, 8g Protein, 36g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
18%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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