Vegan Recipe: Pasta Salad

pasta salad

This low-fat pasta dish is delicious hot or cold. It is prepared with water-packed artichokes (as opposed to oil-packed), which are available in most supermarkets.

Ingredients, makes 8 Servings

2 cups dry bow tie (farfalle) pasta
6 sun-dried tomatoes
1/2 cup boiling water
1/2 cup finely chopped green onions
1/2 red bell pepper, seeded and diced
1 15-ounce can artichoke hearts, drained and quartered
1/4 cup finely chopped fresh parsley
1/4 cup chopped fresh basil
1 15-ounce can dark kidney beans, drained
1 cup fat-free Italian salad dressing


Cook pasta according to package directions.

Rinse with cold water, drain, and place in a large bowl.

Soften tomatoes by soaking them in 1/2 cup boiling water for 10 to 15 minutes. Drain and chop.

Add to pasta along with remaining ingredients. Toss to mix.

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Per 1-cup serving: Calories: 235; Fat: 1.7 g; Saturated Fat: 0.4 g; Calories from Fat: 6.2%; Cholesterol: 0 mg; Protein: 10 g; Carbohydrate: 46 g; Sugar: 6 g; Fiber: 7 g; Sodium: 481 mg; Calcium: 58 mg; Iron: 3 mg; Vitamin C: 18 mg; Beta-Carotene: 317 mcg; Vitamin E: 0.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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