nutritional information

Per SERVING:

  • Calories: 263
  • Protein: 9 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 47 g
  • Cholesterol: 0 mg
  • Sodium: 593 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan

Pasta Puttanesca Salad

Serves 2

30 minutes or fewer

One of the great things about pasta salads is that anything goes. Got half a can of artichoke hearts or chickpeas in the fridge? What about a lonely roasted pepper left in the jar? Toss them in this basic salad recipe.
  • 4 oz. dry farfalle pasta (about 1 ½ cups)
  • 1 cup grape tomatoes, halved
  • 6 large green olives (preferably garlic-stuffed), halved
  • 1 Tbs. capers, rinsed and drained
  • 2 cloves garlic
  • 4 fresh basil leaves
  • 1 tsp. olive oil
  1. Cook pasta according to package directions. Rinse under cold water and drain well. Toss with tomatoes in medium bowl.
  2. Pulse olives, capers, garlic and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, and mix well. Season with salt and pepper, and refrigerate until ready to eat.
April 2007

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