From the kitchen of Dreamfields Pasta and
Chef Jim Coleman
Prep Time: 20 minutes
Cook Time: 8 minutes
Chill Time: 4 hours
Ingredients:
1 box uncooked Dreamfields Elbows
1 can (14 ounces) artichoke hearts (packed in water; quarter if whole)
1/2 cup crumbled feta cheese
3 ripe tomatoes, seeded and chopped
1/2 cup jarred roasted red peppers, diced
1/4 cup chopped pitted Kalamata or black olives
1/2 cup low-fat mayonnaise (more if desired)
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons rice vinegar
Kosher salt and freshly ground black pepper
Directions:
- Cook pasta according to package directions. Drain; rinse with cold water and drain again.
- In large bowl combine pasta, artichoke hearts, feta cheese, tomatoes, red peppers and olives.
- In medium bowl combine mayonnaise, herbs and vinegar. Stir to combine. Add to pasta mixture; toss until well coated (add extra vinegar if necessary for consistency). Season with salt and pepper as desired.
- Refrigerate, covered, 4 hours or overnight to chill completely.
Makes 6 main dish servings.
Nutrition information (1/6 of recipe): 365 calories; 12 g protein; 18 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 20 mg cholesterol; 863 mg sodium; 8 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 58 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
What brand/type rice vinegar did you use? Seems there are Japanese & Chinese. One more like Western vinegar (acidic) but not a substitute and others stronger in flavor, darker in color. You didn’t show it in the video. Thank you.
Thanks for your question!
Look for the rice vinegar in the Asian section of the supermarket– the brand we used is called Marukan. Rice vinegar is milder than most other types of vinegar, allowing the other flavors to come through instead of dominating like a balsamic vinegar would. It’s very light in color, almost clear, actually (not the red or dark varieties that can also be found).
Hope that helped!
I don't use mayo.Is it possible to use whipped egg whites?
Hi Memom!
We would recommend replacing the mayonnaise with reduced-fat sour cream or plain yogurt, or a combination of sour cream and yogurt.
Egg whites would not provide a creamy texture. Additionally, the USDA cautions that there is a risk of contracting salmonella from eating raw eggs that have not been treated to destroy salmonella. USDA advises against eating undercooked, raw yolks and whites or products containing raw or undercooked eggs.
Thanks for asking!
[...] those of you who can’t cook pasta, here’s a video link to the Dreamfields website that will help get impressive results. [...]