WHOLE WHEAT PASTA SALAD WITH OLIVES AND ARTICHOKES

I officially stepped out of "the box" and have crossed over to loving whole wheat pasta.  I especially love it now when I make my pasta salads.  Whole wheat pasta cooks up perfectly al'dente for a nice fresh pasta salad.  Load the salads with some nice fresh vegies and you have got yourself a healthy and colorful side dish!  In my Whole Wheat Pasta Salad with Olives and Artichokes, I mixed in some black olives, canned artichoke hearts and tossed it all with a lemony olive oil and dijon mustard vinegarette.  You can serve this pasta salad along side any meat, poultry or fish.  Serve it along side some grilled turkey burgers and you have got yourself a healthy BBQ!


WHOLE WHEAT PASTA SALAD WITH OLIVES & ARTICHOKES 

  • 1 lb. whole wheat pasta ( I used medium sized shells, but bow tie or other shaped pasta can do)
  • 1 - 12 oz. can quartered artichoke hearts (drained)
  • 1 - 6 oz. can pitted block olives cut in half
  • 2 cups grape tomatoes cut in half crosswise
  • 3 green onions chopped
  • 2 TB. italian parsley chopped
  • zest of one lemon
  • juice of 1/2 lemon
  • 3 TB. low fat buttermilk (this just helps coat the pasta instead of using a heavy mayo)
  • 3 TB. red wine vinegar
  • 1 TB. dijon mustard
  • 1/4 cup olive oil
  • 1/2 tsp.  dried oregano
  • 1/2 tsp. dried basil
  • salt, pepper & crushed red pepper to taste
  • 1/2 cup grated parmesan cheese
  1. Bring a big pot of salted water to a boil.  Add the pasta and cook for about 8 minutes until al'dente.  Drain pasta and rinse with very cold water for a few minutes.
  2. Add pasta to a large bowl.  Add artichokes, olives, tomatoes, onions and parsley to the pasta.  Toss.
  3. In a medium size bowl add the lemon zest, lemon juice, buttermilk, red wine vinegar and dijon mustard.  Whisk well.  Slowly whisk in olive oil.  Add oregano, basil, salt, pepper, crushed red pepper and parmesan cheese.  Whisk well.
  4. Pour dressing over pasta and vegies.  Toss to coat well.  Cover and place in fridge for at least 2 hours so all the flavors can meld together and coat the pasta and vegies well.  Serve.

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