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Lemon-Basil Pasta Salad

Prep: 20 minutes plus chilling • Cook: 5 minutes • Serves: 6

1 package (20 ounces) frozen cheese tortellini
2 small lemons
1 can (14 ounces) Schnucks Select quartered artichoke hearts, drained and coarsely chopped
1 jar (12 ounces) roasted peppers, drained and chopped (about 1 cup)
1 can (2.25 ounces) sliced kalamata olives, drained
3 garlic cloves, finely chopped
1/2 cup loosely packed chopped fresh basil leaves plus additional for garnish
1/2 cup Schnucks grated Parmesan cheese
1/3 cup drained julienne-cut sun-dried tomatoes with Italian herbs in oil plus 1/4 cup oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs; drain. Rinse pasta under cold running water and drain.

2. From lemon, grate 2 teaspoons peel and squeeze 1/4 cup juice into large bowl. Add tortellini and remaining ingredients and toss until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil. Makes about 8 cups.

Each serving: about 481 calories, 21 g total fat (6 g saturated), 42 mg cholesterol, 1176 mg sodium, 56 g carbohydrate,4 g fiber, 19 g protein