Pasta Salad With Artichoke Hearts Cheese And Peppers Recipe


Health IndexHealthyCuisine
Main Ingredient


 Pasta shells8 Ounce (Medium Size, Ditalini / Elbow Macaroni)
 Marinated artichoke hearts6 Ounce (1 Jar)
 Apple juice1⁄3 Cup (5.33 tbs)
 White wine vinegar/Cider vinegar2 Tablespoon
 Dried marjoram1 Teaspoon, crumbled
 Salt1⁄4 Teaspoon
 Hot red pepper sauce1⁄8 Teaspoon
 Roasted sweet red peppers7 Ounce, drained, rinsed and sliced into 1/4 inch strips
 Green onions and tops3 , sliced to 1/3 cup
 Low fat mozzarella cheese/Monterey jack cheese8 Ounce, cut into 1/2 inch cubes

Nutrition Facts

Serving size: Complete recipe

Calories 1660 Calories from Fat 470

% Daily Value*

Total Fat 53 g81%

Saturated Fat 23 g114.8%

Trans Fat 0 g

Cholesterol 145.1 mg

Sodium 2755.9 mg114.8%

Total Carbohydrates 195 g64.9%

Dietary Fiber 18.4 g73.4%

Sugars 22.9 g

Protein 85 g170.6%

Vitamin A 98.7% Vitamin C 132.2%

Calcium 191.7% Iron 53.7%

*Based on a 2000 Calorie diet


1 Cook the pasta in unsalted water according to package directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the applejuice, vinegar, marjoram, salt, and red peppersauce until well blended.
2 Drain the artichoke hearts, discarding the remaining marinade, and put them in a large bowl with the peppers and green onions.
3 When the pasta is done, drain and rinse it under cold running water, drain again, and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese.