Fusilli Pasta Salad
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| Health.com recipe |
Serves: 1 [Just multiply ingredient amounts X (however many servings you need)]
Toss 3/4 cup cooked whole-grain fusilli or radiatore pasta with 1 teaspoon olive oil.
Mix pasta with 1 ounce chopped prosciutto or American country ham, 1/2 cup canned, water-packed artichoke hearts (drained and sliced), 1/3 cup each chopped broccoli florets and yellow or orange bell pepper, 2 tablespoons each chopped red onion and thinly sliced fresh basil, 1 1/2 tablespoons white wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped plum tomatoes, and a pinch each of, sea salt, black pepper, and fresh minced oregano.
Mix pasta with 1 ounce chopped prosciutto or American country ham, 1/2 cup canned, water-packed artichoke hearts (drained and sliced), 1/3 cup each chopped broccoli florets and yellow or orange bell pepper, 2 tablespoons each chopped red onion and thinly sliced fresh basil, 1 1/2 tablespoons white wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped plum tomatoes, and a pinch each of, sea salt, black pepper, and fresh minced oregano.
Family rating: 7/10*
Very refreshing salad... Will be making this again!
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