Wednesday, July 30, 2008

Sicilian Pasta Salad

This recipe is easy to make and even easier to enjoy. While I have had a lot of free time on my hands lately I don't want to spend it all cooking in the kitchen. This pasta salad is the perfect compliment to a picnic at the beach or an easy and relaxed barbecue with friends.

If you want to add a little more protein add some red kidney beans and not only does it add to the flavor but makes this side dish an entree.

Ingredient list:
6 Servings
12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil-packed, sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. part-skim mozzarella cheese,preferably fresh, diced
Salt and black pepper to taste
1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 tsp. salt
8 oz. pasta shells or rotini (pasta twists)
2 cups fresh green beans, trimmed and cut into 1-inch lengths
  • Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
  • Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
  • Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.

Nutritional Information
Per serving:
Calories 251, Protein 12g, Total fat 10g, Carbs 31g, Cholesterol 20mg, Sodium 455mg, Fiber 5g

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