Warm Tuscan Pasta Salad Recipe

For a simple side dish, whole-grain pasta, canned artichoke hearts, sun-dried tomatoes and vinaigrette are served warm over fresh arugula and topped with toasted hazelnuts.

Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

3 cups dry whole-grain spiral noodles
1 clove garlic, chopped
3 tablespoons (45 milliliters) extra-virgin olive oil
1 tablespoon (15 milliliters) balsamic vinegar
½ teaspoon salt
½ teaspoon black pepper
½ cup canned artichoke hearts in water, drained and halved
½ cup rehydrated sun-dried tomatoes, chopped
1 cup arugula leaves, washed and dried
½ cup hazelnuts, chopped and lightly toasted

Instructions

Before you begin: Wash your hands.

1. Cook pasta according to package instructions.
2. To make vinaigrette, whisk together in a small bowl garlic, olive oil, balsamic vinegar, salt and pepper. Toss the vinaigrette with the hot cooked pasta and allow to cool slightly. Add artichoke hearts and sun-dried tomatoes and mix to combine. Serve warm over arugula and top with chopped hazelnuts.

Nutrition Information:

Serves: 4
Serving size: 1 cup pasta mixture with hazelnuts plus ¼ cup arugula (212 grams)

549 calories, 25g total fat, 3g saturated fat, 0mg cholesterol, 245mg sodium, 73g carbohydrate, 14g fiber, 12g sugar, 16g protein, 1,451mg potassium, 576mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.