1 pound angel hair pasta, broken into thirds and cooked according to package directions
2 (14-ounce) cans artichoke hearts, drained and quartered
1/4 cup roasted red pepper strips
1 green bell pepper, cored, seeded and diced
1 sweet onion, or several green onions, chopped
1/2 cup grated Parmesan cheese
3 tablespoons capers, drained
6 to 8 sun-dried tomatoes, or fresh Roma tomatoes, chopped
1 cup sliced black olives
1/2 cup chopped fresh Italian parsley
3 cloves garlic
3/4 cup olive oil
1/4 cup wine or rice vinegar
1/4 cup fresh lemon juice
1 teaspoon dry mustard
1 teaspoon dried basil
Salt and pepper to taste
1/4 teaspoon hot sauce
1/2 cup toasted pine nuts, optional
In a large mixing bowl combine pasta, artichoke hearts, red pepper, green pepper, onion, chese, capers, tomatoes, olives and parsley. In a blender or food processor, combine the garlic, oil, vinegar, lemon juice, mustard, basil, salt, pepper and hot sauce. Pour the dressing over the salad and toss to combine. Add the pine nuts, if using, just before serving, and toss lightly. Per serving (without pine nuts): 472 calories (percent of calories from fat, 50), 14 grams protein, 49 grams carbohydrates, 5 grams fiber, 26 grams fat, 5 milligrams cholesterol, 897 milligrams sodium.
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