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MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside. Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes. Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat. Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two). Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors. To serve: garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley. PER SERVING: Calories 280; Protein 13 g; Carbohydrate 48 g, Fat 6 g (13%cff); Cholesterol 5 mg; Sodium 640 mg NOTES: Make twice the amount of the vegetable-pasta mixture without "additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole: see "Orzo with Sun-Dried Tomatoes and Artichokes." Recipe by: Healthy Vegetarian: Land OLakes #45 By Kitpath
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