Try this Mediterranean Lemon Pasta Salad recipe, or contribute your own.
Suggest a better descriptionMAKE 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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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 | ||
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Calories: 308 | ||
Calories from Fat: 41 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 44.7mg | 14 % | |
Sodium 532.4mg | 18 % | |
Potassium 1082.3mg | 28 % | |
Total Carbohydrate 59.5g | 18 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 50g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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