Artichoke-Pepperoncini Pasta Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Since this salad uses olive oil rather than mayonnaise, it is perfect for picnics or tailgating. Ingredients:
1 cup uncooked whole wheat rotini (about 4 ounces) |
2 cups grape or cherry tomatoes, halved |
1 (14.5-ounce) can artichoke hearts, drained and coarsely chopped |
12 kalamata olives, pitted and chopped |
1/4 cup chopped fresh parsley |
1/4 cup chopped red onion |
1/4 cup pepperoncini peppers |
1 tablespoon dried basil |
2 tablespoons cider vinegar |
2 tablespoons olive oil |
1 1/2 teaspoons dried oregano |
1 garlic clove, minced |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, combine tomatoes and next 11 ingredients in a large bowl. Set aside.
3. Drain pasta and rinse with cold water; drain. Add pasta to salad mixture. Toss gently to coat. Let stand 10 minutes.
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