Recipe: Italian artichoke and bell pepper pasta salad

There is a good reason why a pasta salad is on the menu at most picnics or potlucks – it’s colorful and packed with flavor. This one is super versatile because it doesn’t contain any dairy or meat which makes it both vegan and vegetarian.

Serves 12

Ingredients

• 1 16-ounce box fusilli or bowtie pasta (gluten-free if desired)
• 1 clove garlic, minced
• ½ cup best quality extra-virgin olive oil
• ¼ cup plus 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning
• 1 ½ teaspoon salt
• ½ teaspoon salt
• 1 14-ounce can artichoke hearts, drained and quartered
• 1 12-ounce jar roasted red peppers, drained and chopped
• 1 cup chopped scallions
• 1 cup cherry tomatoes, red and/or yellow, halved
• ½ cup black olives, pitted and chopped
• ½ cup chopped fresh basil
• Fresh parsley, optional

Directions

Cook pasta according to package instructions until al dente, about 12 minutes.

While pasta cooks, whisk garlic, oil, vinegar, mustard, Italian seasoning, salt and pepper in a large bowl.

Drain pasta and immediately add it to the dressing. Toss to coat. Let cool, tossing once or twice, at least 20 minutes. To make ahead, cover and refrigerate for up to 12 hours.

Stir artichoke hearts, roasted peppers, scallions, tomatoes, olives and basil into the pasta. Serve immediately or chill.

Notes: The dressing can be made up to 5 days in advance. Store it in a jar in the refrigerator. It will become solid in the fridge, just bring it up to room temperature and whisk it in a large mixing bowl before adding the hot pasta to it. You may also use a healthy store-bought version of Italian dressing.

Nutrition Facts (per serving):

260 calories, 10g fat (1.5g saturated fat), 500mg sodium, 35g carbohydrates, 5g protein, 3g sugar, 2g fiber

Adapted from: Healthy Seasonal Recipes

Reviewed by PeaceHealth dietitians and nutritionists