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Pasta Salad 2

Makes 8 to 10 servings

This pasta salad is delicious hot or cold. It is made without oil and is lighter than traditional pasta salads. Artichokes packed without oil are available in cans and jars and in the frozen food section of most supermarkets.

12 ounces dry pasta shells (about 2 cups)
2 - 3 cups button mushrooms
1/4 cup cider vinegar (optional)
1/3 cup seasoned rice vinegar
2 tablespoons fresh lemon juice
2 teaspoons stone-ground or Dijon mustard
1/2 cup chopped green onions, divided
1 garlic clove
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons water
3 tablespoons chopped fresh parsley
1 small red bell pepper, seeded and diced

Cook pasta according to package directions until just tender. Rinse, drain, and place in a large bowl. Add artichoke hearts and mushrooms.

In a blender, combine vinegars, lemon juice (if using), mustard, 1/4 cup green onions, garlic, basil, oregano, salt, black pepper, and water. Process until smooth. Pour over pasta and allow to marinate until pasta is cool. Add remaining 1/4 cup green onions, parsley, and bell pepper and gently toss to mix.

Per serving (1/8 of recipe)

  • Calories: 189
  • Fat: 1 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 4.8%
  • Cholesterol: 0 mg
  • Protein: 7.1 g
  • Carbohydrates: 38.6 g
  • Sugar: 2.2 g
  • Fiber: 4.2 g
  • Sodium: 243 mg
  • Calcium: 30 mg
  • Iron: 2.4 mg
  • Vitamin C: 23.3 mg
  • Beta Carotene: 341 mcg
  • Vitamin E: 0.2 mg

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.