Servings: 4

Weight Watcher Smart Points: 21

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ready In: 20 Minutes

Ingredients

  • 1 cup packed fresh basil leaves, chopped
  • 2 cloves garlic, finely chopped
  • 6 ounces grape tomatoes, halved (1 cup)
  • Italian seasoning
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1 teaspoon lemon juice
  • 1 6 1/2 ounce jar marinated artichokes, drained and chopped
  • 1/2 cup extra-virgin olive oil
  • 1 red onion, sliced
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • 1 pound tri-color fusilli pasta
  • 3 bell peppers (yellow, red and green), cut into strips

Instructions

  1. Directions In a large pot of boiling, salted water, cook the pasta until al dente
  2. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes
  3. Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar
  4. Add the pasta, basil and lemon juice and toss again
  5. Season to taste with Italian seasoning, salt and pepper.

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