ARTICHOKE-PEPPER PASTA SALAD

Artichoke-Pepper Pasta Salad image

Staples play a starring role in this meatless dish that you can make in no time.

Provided by Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

2 2/3 cups uncooked fusilli (corkscrew) pasta (8 oz)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 jar (2.5 oz) sliced mushrooms, drained
1 jar (6 to 7 oz) marinated artichoke hearts, undrained
2 tablespoons shredded Parmesan cheese
1/2 teaspoon pepper
2 tablespoons pine nuts
3 tablespoons chopped fresh basil leaves, if desired

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g