My daughter goes through periods of loving and hating pasta. During one of her "love" periods she asked for this pasta salad a few times a week. She would tell me if she wanted the artichoke version or the palm version before I made it. I loved it because it was super easy to make and I usually doubled the recipe and put the other serving in the fridge for lunch the next day.
Ingredients:
1 Cup dry pasta of choice (boiled)
9 Kalamata olives (halved)
1 garlic clove (minced)
1/4 Cup celery (chopped)
1/4 Cup carrots (chopped)
Kraft Zesty Italian Dressing (to taste)
Cook pasta. While the pasta is cooking, cook garlic in a little bit of olive oil. Cook for 1 minute. Add celery and carrots to garlic. When they have softened a bit, take them off the heat. Drain pasta and put in a large bowl. While it is still hot, add all vegetables, olives, and dressing.
Total phe per recipe: 59mg
Variations--
84 grams of canned artichokes (total phe per recipe: 156 mg)
or
73 grams of canned Hearts of Palm (total phe per recipe: 131 mg)
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