• 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
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Ingredients

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Directions

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  • 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.

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

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  • 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.

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  • 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; 8 g total fat; 4 g saturated fat; 23 mg cholesterol; 336 mg sodium. 28 g carbohydrates; 1 g fiber; 12 g protein; 93 RE vitamin a; 22 mg vitamin c; 172 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0