Artichoke and Sun Dried Tomato Pasta

Artichoke and Sun Dried Tomato Pasta
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Calories 224 cals
Total Fat 3 g
Cholesterol 7 mg
Dietary Fiber 7 g
Sodium 709 mg
Protein 9 g
Total Carbohydrate 40 g

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 6 (1 cup per serving)


  • 8 ounces whole wheat bow-tie pasta, cooked
  • 2 cups cooked fresh asparagus, cut into 1-inch pieces
  • 3/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced red bell pepper
  • 2 7.5-ounce jars artichokes, drained
  • 1/4 cup sliced sundried tomatoes, drained
  • 1/2 cup Daisy Light Sour Cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 3/4 teaspoon dried dill weed
  • 1 pinch salt and pepper to taste


In a large mixing bowl combine pasta, asparagus, red onion, bell peppers, artichokes, and sundried tomatoes; mix well. In a 1-cup glass measuring cup stir together sour cream, mustard, vinegar, dill weed and salt and pepper to taste; mix well. Pour the sour cream mixture over the pasta mixture and carefully toss to coat all ingredients. Spoon the pasta mixture onto serving plates and garnish with crumbled Feta cheese, if desired. Refrigerate leftovers.


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