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  1. Recipe

Pasta Salad

8 servings

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

This low-fat pasta dish is delicious hot or cold. It is prepared with water-packed artichokes (as opposed to oil-packed), which are available in most supermarkets.

About the Recipe

210 Calories · 9.6 g Protein · 6.2 g Fiber
Lunch
Nut-free

Ingredients

Makes 8 Servings


  • dry bow tie (farfalle) pasta (2 cups)
  • sun-dried tomatoes (6)
  • boiling water (1/2 cup)
  • finely chopped green onions (1/2 cup)
  • red bell pepper, seeded and diced (1/2)
  • artichoke hearts, drained and quartered (1 15-ounce can)
  • finely chopped fresh parsley (1/4 cup)
  • chopped fresh basil (1/4 cup)
  • dark kidney beans, drained (1 15-ounce can)
  • fat-free Italian salad dressing (1 cup)

Directions

  1. Cook pasta according to package directions. 



  2. Rinse with cold water, drain, and place in a large bowl. 



  3. Soften tomatoes by soaking them in 1/2 cup boiling water for 10 to 15 minutes. Drain and chop.



  4. Add to pasta along with remaining ingredients. Toss to mix.



Nutrition Facts

Per 1-cup serving

Calories: 210
Fat: 1.3 g
     Saturated Fat: 0.3 g
     Calories from Fat: 5.7%
Cholesterol: 0 mg
Protein: 9.6 g
Carbohydrates: 40.9 g
Sugar: 4.7 g
Fiber: 6.2 g
Sodium: 532 mg
Calcium: 52 mg
Iron: 2.8 mg
Vitamin C: 22.2 mg
Beta Carotene: 345 mcg
Vitamin E: 0.5 mg

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