Confetti Pasta Salad

Makes 8 to 10 Servings




1 pound dried bowtie pasta
5 cups fresh or frozen broccoli florets
1 pint grape tomatoes (2 cups), sliced in half
One 14-ounce can artichoke hearts, drained, rinsed and quartered
6 ounces feta cheese, crumbled
1/2 cup pitted kalamata olives, chopped or one 6-ounce can small black olives, drained
1/2 cup lite Italian or lite Caesar salad dressing
1/3 cup chopped fresh basil, optional




Cook the pasta according to package directions.  Four minutes before the pasta is done, add the broccoli.  Bring back to a boil and cook until the pasta and broccoli are done.  Drain and place in a large bowl.  While the pasta is still warm, add the tomatoes, artichoke hearts, feta cheese, olives, salad dressing, and herbs as desired and stir to combine.  Serve warm or chill for a cold lunchbox salad.

Nutrition Information per Serving 


330 calories, 9g fat, 3.5g saturated fat, 680mg sodium, 48g carbohydrate, 4g fiber, 12g protein, 35% vitamin C

To keep your salad or pasta salad cool at a picnic or BBQ, bring along a lightweight plastic container that is slightly larger than your serving bowl, fill the container with ice, and set the serving bowl inside of it. Serve food in a shaded area.    » more
Kids can be picky, especially when there is too much going on in a dish. To simplify this recipe, add only those “mix-in” ingredients your kids like. For example, if you think your children won’t like the artichoke hearts and olives, simply leave them out.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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