Mediterranean Salad With Artichokes, Penne, and Sun-Dried Tomato |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Everyday Food Jan/Feb 2008 Choose fat-free versions of favorite salad ingredients, such as water-packed artichokes and oil-free sun-dried tomatoes, to effortlessly cut calories. Ingredients:
coarse salt and pepper |
1 cup penne pasta |
1/4 cup sun-dried tomato, thinly sliced lengthwise (not oil-packed) |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
1 head romaine lettuce, torn into bite-size pieces (1 1/4 pounds) |
15 ounces cannellini beans, rinsed and drained |
14 ounces artichoke hearts, drained and quartered (water-packed) |
4 ounces feta, crumbled (1 cup) |
Directions:
1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
2. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
3. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.
|
|