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14Ingredients
35Minutes
260Calories
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Ingredients
US|METRIC
12 SERVINGS
- 16 oz. fusilli (gluten-free if desired)
- 1 clove garlic (minced)
- 1/2 cup extra virgin olive oil (best quality)
- 1/4 cup red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. Italian seasoning (dried)
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 14 oz. artichoke hearts (quartered, drained)
- 12 oz. roasted red peppers, drained (and chopped)
- 1 cup scallions (chopped)
- 1 cup cherry tomatoes (red and/or yellow, halved)
- 1/2 cup black olives (pitted and chopped)
- 1/2 cup fresh basil (chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium760mg32% |
Potassium290mg8% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A10% |
Vitamin C30% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kelsey 4 years ago
Was delicious! And plenty for leftovers :) will probably put less roasted peppers next time but otherwise a perfect dish 👍
W 5 years ago
Fabulous! I did not use salt in the dressing as I cook my pasta in heavily salted water. i will make it again when I start to reap goodies from my garden.