Lemon-Basil Pasta Salad
Prep: 15 minutes plus chilling
Cook: 7 minutes • Serves: 6
1 box PICS (12 ounces) tri-color penne rigate pasta
1 can PICS (14 ounces) quartered artichoke hearts, drained and coarsely chopped
2 garlic cloves, finely chopped
1/2 cup drained and chopped PICS roasted red peppers
3 cup shredded PICS Parmesan cheese
1/4 cup chopped Market 32 fresh basil leaves plus additional for garnish
1/4 cup coarsely chopped pitted PICS kalamata olives
3 tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1 can PICS (14 ounces) quartered artichoke hearts, drained and coarsely chopped
2 garlic cloves, finely chopped
1/2 cup drained and chopped PICS roasted red peppers
3 cup shredded PICS Parmesan cheese
1/4 cup chopped Market 32 fresh basil leaves plus additional for garnish
1/4 cup coarsely chopped pitted PICS kalamata olives
3 tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
2.In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.
Approximate nutritional values per serving:
315 Calories, 10g Fat (1g Saturated), 3mg Cholesterol,
600mg Sodium, 48g Carbohydrates, 5g Fiber, 11g Protein
Dietitian’s Dish:
Toss in chilled cooked shrimp and serve as an entrée.