Fusilli Salad
This Mediterranean pasta salad is infused with fresh summer produce.
Nutrition Facts: 370 Calories, 10.3g Fat, 57.1mg Carbohydrates, 7.1g Fiber, 3.9g Sugar, 14.2g Protein
Yield: Serves 6
Ingredients
- 16 oz. whole grain rotini (fusilli) pasta
- 8 oz. asparagus spears (about 16 stalks), cut in 1 ½ inch pieces
- 2 Tbsp cup extra-virgin olive oil
- 3 Tbsp balsamic vinegar
- 3 Tbs. red wine vinegar
- 1 clove garlic, crushed
- Black pepper and kosher salt to taste
- 16 oz. artichoke hearts (about 12 pieces), cooked fresh or frozen
- 4 oz. snap peas
- 1 medium yellow bell pepper
- 1 cup Kalamata olives
- ¼ cup red onions
- ¼ cup feta cheese, crumbled
Instructions
- Prepare pasta as package directs. Drain, rinse under cold running water, drain again
- Steam asparagus until crisp-tender. Rinse under cold running water; drain well
- In a large bowl, whisk olive oil, vinegars, garlic, salt and pepper until blended
- Add cooked pasta and asparagus and remaining ingredients. Toss to mix and coat
- Serve immediately or refrigerate up to 2 days
Recipe edited by Terry Grieco Kenny for DietsInReview.com
