mediterranean pasta salad

set a pot of water to boil for the pasta

to make the dressing, start with 2 tbsp olive oil

add 2 tbsp red wine vinegar

and 1 tbsp dijon mustard

whisk it all together and set aside.

add 1/2 pound of whole wheat pasta to the boiling water

open an can of water-packed artichokes

drain in a collandar (has anyone seen my little yellow collandar? I had to use my streamer). rinse well and cut into pieces with kitchen scissors.

add a can of canneloni beans to the collandar to drain as well

to the pasta, add a few handfuls of sundried tomatoes and cut them up into strips. just let them cook right there in the water to soften.

and when the pasta is done, add to the artichokes and beans to drain. this also warms up the beans. nice touch.

put pasta mixture in a large bowl

add dressing

stir well and serve over lettuce

salt and pepper
1/2 lb. whole wheat penne pasta
1/3 cup sundried tomatoes (not oil-packed), sliced
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp dijon mustard
1 can canneloni beans
1 can artichoke hearts (water-packed), drained and quartered
1 head romaine lettuce
4 oz. goat cheese

Put a large pot of water to boil. When boiling, add pasta.

Make dressing by whisking together vinegar, oil, and mustard.

Add tomatoes to pasta to soften.

In a collander, drain artichokes. Add beans to drain. When pasta is al dente, add to collander.

Toss pasta mixture with dressing and serve over lettuce.

Serves 4.
Nutritional info: 411 calories; 20g fat; 10g fiber; 18g protein.


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