Cheesy Artichoke Pasta Salad

Egg-free
Nut-free
Soy-free
High-Fiber
Low-Cholesterol
Vegetarian / Meatless
Dish type
Dinner
Serves
2
Ready in
25 minutes*
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Ingredients

  • 1 1/2 cups cooked tricolor rotini (corkscrew) pasta
  • 1/3 cup chopped artichoke hearts
  • 1/4 cup light red kidney beans
  • 1/4 cup chickpeas
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup chopped ready-to-eat sun-dried tomatoes
  • 2 oz. part-skim mozzarella cheese, cubed
  • 1/4 cup red wine vinegar
  • 2 tsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • Chopped fresh basil (optional)

Directions

Prep Time
15 minutes*
Cook Time
10 minutes
Ready in
25 minutes*
  1. Drizzle pasta mixture with vinegar and oil; sprinkle with salt and pepper; toss to mix well. Cover and chill at least 30 minutes. Top with fresh basil, if desired, and serve.
  2. In a medium bowl, combine pasta, artichoke hearts, kidney beans, chickpeas, bell peppers, tomatoes and cheese: toss to combine.

Nutritional Information

Serving Size
1
Per Serving
Calories 404, Calories Fat , Total Fat 13g, Saturated Fat 4g, Cholesterol 15mg, Sodium 764mg, Carbohydrate 56g, Protein 18g
Serving Size1
Calories404
Total Fat13g
Total Fat (extra)21
Saturated Fat4g
Saturated Fat (extra)24
Cholesterol15mg
Cholesterol (extra)5
Sodium764mg
Sodium (extra)32
Potassium606mg
Carbohydrate56g
Carbohydrate (extra)19
Fiber6g
Fiber (extra)25
Protein18g
Vitamin C67mg
Vitamin C (extra)112
Iron3mg
Iron (extra)18