Ingredients:
8 Ounce(s) penne pasta
1 Tablespoon(s) olive oil
1 Ounce(s) pitted black olives, drained and chopped
1 Ounce(s) dry-pack sun-dried tomatoes, soaked, drained, and chopped
14 Ounce(s) can artichoke hearts, drained and halved
4 Ounce(s) baby zucchini, trimmed and sliced
6 Ounce(s) baby plum tomatoes, halved
3 1/2 Ounce(s) assorted baby salad greens
1 salt and pepper
1 small bunch fresh basil, shredded
2 Tablespoon(s) low-fat unsweetened yogurt
1 Tablespoon(s) unsweetened orange juice |
Directions: 1. Cook the penne according to the instructions on the packet. Do not overcook. Drain well and return to the pan. Stir in the olive oil, salt and pepper, olives, and sun-dried tomatoes. Let cool.
2. Gently mis the artichokes, zucchini, and plum tomatoes into the cooked pasta. Arr
ange the salad greens in a large serving bowl.
3. To make the dressing, mix all the ingredient together until well combined and toss into the vegatables and pasta.
4. Spoon the mixture on top of the salad greens and garnish with shredded basil leaves.
|
