Provencal Pasta Salad
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 370
- Total: 30 min
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
8 ounces dried ziti
1 cup jarred artichoke hearts, drained and sliced
1/2 cup sliced fresh basil
1/2 cup jarred roasted red peppers, drained and sliced
1/4 cup pitted Kalamata olives, quartered
2 medium vine-ripe tomatoes, chopped
Directions
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.