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Lemon-Basil Pasta Salad

Prep: 25 minutes plus chilling
Cook: 7 minutes • Serves: 6

1box (12 ounces) tri-color penne rigate pasta
1can (14 ounces) quartered artichoke hearts, drained and coarsely chopped
2garlic cloves, finely chopped
1/2cup drained and chopped roasted red peppers
1/3cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves plus additional for garnish
1/4cup coarsely chopped pitted kalamata olives
3tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
2tablespoons fresh lemon juice
1teaspoon lemon zest
1/2teaspoon salt
1/2teaspoon 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

Cooking Clues

Toss in chilled cooked shrimp and serve as an entrée.

Dietitian’s tips:

To make gluten-free, substitute gluten-free pasta or make it with quinoa or polenta!
This dish packs a lot of antioxidant-rich herbs and vegetables!

To make it a main entrée, toss in garbanzo beans for protein. They’re a great source of iron and fiber.


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