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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 12 |
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The flavor of this pasta salad is so good, your guests will keep coming back for more. I got this recipe off a package of pasta years ago, and like most of my recipes, I have adapted it to suit a low fat diet. Ingredients:
12 ounces pasta, christmas design if available |
1 (6 ounce) jar marinated artichoke hearts |
2 teaspoons lemon juice |
3/4 can kidney bean, drained and rinsed |
3/4 cup black olives |
1/2 cup green onion, sliced |
1/2 cup celery, sliced |
1 cup red bell pepper, slices |
1 teaspoon oregano |
1 1/2 cups reduced-calorie italian dressing |
1/2 cup feta cheese, crumbled |
Directions:
1. Drain artichokes, reserving liquid and quarter them.
2. Place pasta in boiling water and cook according to package directions.
3. Drain.
4. Mix pasta with liquid from artichokes.
5. Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
6. Mix gently and chill.
7. One hour before serving, add feta and Italian dressing.
8. Mix to coat.
9. Serve cool.
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