ARTICHOKE AND PASTA SALAD

Artichoke and Pasta Salad image

From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts.

Provided by Pebbles

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

1 (14 ounce) can artichoke hearts, drained and divided
1 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 clove garlic, minced
3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomatoes
1/4 cup crumbled feta cheese (one ounce)

Steps:

Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
Chop the remaining artichoke hearts.
Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
Cover and chill 2 hours.
Sprinkle with feta cheese.
Yields six servings (one cup each).

Nutrition Facts : Calories 251.6, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 300.7, Carbohydrate 44.4, Fiber 5.7, Sugar 2.6, Protein 9.9

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