Ingredients
Dressing
- ¼ cup marinade from the artichoke hearts
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon pepper
Salad
- 1 package (12 oz) rainbow rotini pasta
- 1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
- 8 oz mozzarella cheese, cut into ½-inch cubes
- 1 English (seedless) cucumber, chopped (about 2 cups)
- 1 pint (2 cups) cherry tomatoes, halved
- 1 cup finely chopped red onion
- 1 cup sliced radishes
- 0.33 cup chopped celery
- 0.33 cup sliced green olives
- ¼ cup sliced green onions
How to Make It
- In small jar with tight-fitting lid, shake dressing ingredients.
- Cook pasta as directed on package; drain. Rinse with cold water; drain.
- In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 130 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 210 mg 4% |
carbohydrates 16 g 12% |
Dietary Fiber 2 g 5% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |