Artichoke-Pepper Pasta Salad

Staples play a starring role in this meatless dish that you can make in no time.

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 6

Ingredients

2 2/3
cups uncooked fusilli (corkscrew) pasta (8 oz)
1
jar (7 oz) roasted red bell peppers, drained, chopped
1
jar (2.5 oz) Green Giant® sliced mushrooms, drained
1
jar (6 to 7 oz) marinated artichoke hearts, undrained
2
tablespoons shredded Parmesan cheese
1/2
teaspoon pepper
2
tablespoons pine nuts
3
tablespoons chopped fresh basil leaves, if desired
  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2 Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    5g
    5%
      Sugars
    3g
    3%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    80%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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