Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0
  • 2 Ratings

For an easy potluck dish, turn to this quick-to-toss pasta salad recipe packed with veggies. Feta, mozzarella, and Parmesan cheese make it a triple indulgence.

Source: Better Homes and Gardens


Recipe Summary

30 mins
4 hrs
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Cook sugar snap peas in a large saucepan of boiling, lightly salted water for 1 minute. Using a slotted spoon, transfer peas to a colander. Rinse under cold water; drain and set aside.

  • Add orzo to the same saucepan. Boil for 8 to 10 minutes or until tender but firm; drain. Rinse with cold water; drain again.

  • Meanwhile, drain artichoke hearts, reserving marinade. Cut artichokes into bite-size pieces. In a large bowl toss together artichokes, sugar snap peas, orzo, tomatoes, and cheeses.

  • For Dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, water, sugar, and dill. Cover and shake well. Pour dressing over salad. Toss lightly to coat. Cover and chill for 4 to 24 hours. Makes 8 servings.

Nutrition Facts

233 calories; fat 8g; cholesterol 23mg; saturated fat 4g; carbohydrates 28g; insoluble fiber 1g; protein 12g; vitamin a 92.7RE; vitamin c 22.4mg; sodium 336mg; calcium 171.6mg; iron 2.3mg.