Skip to Content
Menu

Artichoke-Pepper Pasta Salad

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 26, 2010
  • Save
  • Share
  • Jump to Recipe
Staples play a starring role in this meatless dish that you can make in no time.

Artichoke-Pepper Pasta Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 8
  • Save
  • Share
  • Print
  • Keep Screen On

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

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Step 
    2
    Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.

Nutrition

200 Calories
4g Total Fat
8g Protein
36g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
18%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved