Ingredients
- 1 can quartered artichoke hearts, drained
- 3 cups cooked fusilli
- 1/4 cup, pitted black olives – sliced
- 6 sun-dried tomatoes, diced
- 1 medium red onion, chopped and divide into 2 portions
- 6 cherry tomatoes – halved
- 2 garlic cloves, minced
- 1 avocado – cubed
- 2 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoon olive oil
- 1/4 cup freshly chopped mint leaves or cilantro (or a mix of both)
- 1/2 teaspoon chili flakes
- Salt and freshly ground black pepper to season
Instructions
- In a frying pan, saute garlic and half of the onion for one minute.
- Mix in the sun dried tomatoes, chilli flakes and saute for another minute.
- Finally add in the pasta, season with some salt and give it a good toss and turn off the fire.
- In a large bowl, toss all the other ingredients.
- Top with shaved parmesan (optional)
- Serve warm or cold.
Notes
I saute half of the onion and the other half was tossed in the salad, for some crunch.
If you do not like the taste of raw onion, saute all of the chopped onion instead.
Nutrition
- Serving Size: 6
- Calories: 251
- Sugar: 6g
- Sodium: 101mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg