Classic Italian Artichoke & Rotini Salad Recipe

INGREDIENTS

4 ounces uncooked whole wheat or tri-colored rotini pasta 1 can (14 ounces) quartered artichoke hearts, drained 4 ounces (1/2 cup) sliced pimientos 1 can (2-1/2 ounces) sliced black olives, drained 2 tablespoons finely chopped onion 2 teaspoons dried basil 1/2 clove garlic, minced 1/8 teaspoon black pepper 3 tablespoons cider vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt

PREPARATION:

1. Cook rotini according to package directions, omitting salt and oil. Combine artichokes, pimientos, olives, onion, basil, garlic and pepper in medium bowl.
2. Drain pasta; rinse under cold running water to cool completely. Drain well. Add to artichoke mixture; toss to blend. Just before serving, combine vinegar, oil and salt; whisk until well blended. Toss with pasta mixture to coat.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 3/4 cup salad Sodium 390 mg Protein 5 g Fiber 5 g Carbohydrate 21 g Saturated Fat <1 g Total Fat 4 g Calories from Fat 28 % Calories 130 DIETARY EXCHANGE: Vegetable 1 Starch 1 Fat 1/2