Ingredients
- 12 oz tri-color penne rigate pasta
- 14 oz quartered artichoke hearts, drained & chopped
- ½ cup roasted red peppers, drained & chopped
- ¼ cup kalamata olives, pitted & coarsely chopped
- 3 tbsp sundried tomatoes with herbs in oil + 2 tbsp oil
- ⅓ cup shredded Parmesan cheese
- ¼ cup fresh basil leaves, chopped (+ extra for garnish)
- 2 cloves garlic, finely chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground black pepper
- ½ tsp salt
Directions
Heat a large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain, then rinse under cold water and drain again thoroughly.
In a large bowl, toss the pasta with all remaining ingredients — artichoke hearts, red peppers, olives, sundried tomatoes with oil, Parmesan, basil, garlic, lemon juice, lemon zest, salt and pepper — until well blended.
Cover and refrigerate for at least 3 hours or up to 2 days. Serve garnished with fresh basil leaves.
Make-Ahead Tip: This salad actually tastes better the next day! The pasta absorbs all the flavours of the lemon, basil and sundried tomato oil overnight. Perfect for meal prep — keeps well for up to 2 days in the refrigerator.
Dr. V Nandhini's Nutri-Tip: Artichoke hearts are an excellent source of fibre, folate and Vitamin C. Kalamata olives contribute heart-healthy monounsaturated fats. The lemon juice not only adds brightness but also helps your body absorb the iron from the basil more efficiently.
Nutrition Information (per serving)
Nutritionist's Note: With only 1g saturated fat and 3mg cholesterol, this is a heart-friendly pasta dish. The 5g of fibre supports digestive health and keeps you feeling full. At 315 calories per serving with 11g protein, it's a balanced and satisfying meal.
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