Artichoke-and-Pasta Salad

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1  (14-ounce) can artichoke hearts, drained and divided
• 1  tablespoon  olive oil
• 1  tablespoon  water
• 1  tablespoon  lemon juice
• 1/2  teaspoon  dried basil
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  black pepper
• 1  garlic clove, minced
• 3  cups  cooked radiatore (about 5 ounces uncooked short coiled pasta)
• 2  cups  thinly sliced spinach
• 1  cup  chopped seeded tomato
• 1/4  cup  (1 ounce) crumbled feta cheese

Preparation

Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

Nutritional Information

Calories:

153 (23% from fat)

Fat:

3.9g (sat 1.1g,mono 1.9g,poly 0.5g)

Protein:

5.9g

Carbohydrate:

24.9g

Fiber:

1.8g

Cholesterol:

4mg

Iron:

2.2mg

Sodium:

137mg

Calcium:

70mg