Ingredients and Weight:
- 1 pound (454 g) dried fusilli or penne pasta
- 1 can (14 ounces) hearts of palm, drained and sliced
- 1 can (14 ounces) artichoke hearts, quartered
- 1 cup (100 g) sun-dried tomatoes, chopped
- 1/2 cup (50 g) chopped red onion
- 1/4 cup (10 g) chopped fresh basil
- 1 cup (240 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 g) dried oregano
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the pasta according to the package directions. Drain and let cool slightly.
- In a large bowl, combine the cooled pasta, hearts of palm, artichoke hearts, sun-dried tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 18 g
- Carbohydrates: 42 g
- Protein: 10 g
- Fiber: 4 g
Dish Characteristics:
- Vibrant and colorful
- Fresh and flavorful
- Vegetarian-friendly
- Perfect for a light and refreshing lunch or dinner
User Comments:
- "This pasta salad is so easy to make and packed with flavor. I love the combination of the artichokes, sun-dried tomatoes, and red onion."
- "I made this for a party and it was a huge hit. It's a great option for a vegetarian-friendly dish."
- "I've made this salad several times and it's always a crowd-pleaser. It's a refreshing and satisfying dish that's perfect for summer."
Special Precautions and Tips:
- Use fresh herbs for the best flavor.
- If you don't have sun-dried tomatoes on hand, you can substitute chopped fresh cherry tomatoes.
- You can also add other vegetables to the salad, such as chopped zucchini, bell peppers, or olives.
