Artichoke Pasta Salad Recipe

Artichoke Pasta Salad Recipe
Staff Writer
Taste of Home

This flavorful pasta salad is full of healthy ingredients and is perfect for any potluck or party.

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6
Servings
186
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  uncooked elbow macaroni
  • 1  Cup  halved grape tomatoes
  • 1  Cup  sliced ripe olives
  • 6 1/2-ounce jar marinated artichoke hearts, undrained
  • 1  Tablespoon  fresh minced parsley
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  pepper

Directions

Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving

Nutritional Facts

Total Fat
5g
7%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
31g
24%
Protein
5g
11%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
86mg
9%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
14µg
0%
Folate, total
73µg
18%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
117mg
17%
Selenium, Se
16µg
29%
Sodium, Na
477mg
32%
Water
60g
2%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.