Confetti Pasta Salad

Makes 8 to 10 Servings

Ingredients

1 pound dried bowtie pasta
5 cups fresh or frozen broccoli florets
1 pint grape tomatoes (2 cups), sliced in half
One 14-ounce can artichoke hearts, drained, rinsed and quartered
6 ounces feta cheese, crumbled
1/2 cup pitted kalamata olives, chopped or one 6-ounce can small black olives, drained
1/2 cup lite Italian or lite Caesar salad dressing
1/3 cup chopped fresh basil, optional

Directions

Cook the pasta according to package directions.  Four minutes before the pasta is done, add the broccoli.  Bring back to a boil and cook until the pasta and broccoli are done.  Drain and place in a large bowl.  While the pasta is still warm, add the tomatoes, artichoke hearts, feta cheese, olives, salad dressing, and herbs as desired and stir to combine.  Serve warm or chill for a cold lunchbox salad.

Nutrition Information per Serving 

330 calories, 9g fat, 3.5g saturated fat, 680mg sodium, 48g carbohydrate, 4g fiber, 12g protein, 35% vitamin C

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