From the kitchen of Dreamfields Pasta and
Chef Jim Coleman
Prep Time: 20 minutes
Cook Time: 8 minutes
Chill Time: 4 hours
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
- 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.