Warm Tuscan Pasta Salad

Warm Tuscan Pasta Salad | Food & Nutrition Magazine | Volume 10, Issue 3
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

For a simple side dish, whole-grain pasta, canned artichoke hearts, sun-dried tomatoes and vinaigrette are served warm over fresh arugula and topped with toasted hazelnuts.

SERVING SIZE: 1 cup pasta mixture with hazelnuts plus ¼ cup arugula (212 grams)
PREP TIME: 10 minutes
COOKING TIME: 10 minutes


  • 3 cups dry whole-grain spiral noodles
  • 1 clove garlic, chopped
  • 3 tablespoons (45 milliliters) extra-virgin olive oil
  • 1 tablespoon (15 milliliters) balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup canned artichoke hearts in water, drained and halved
  • ½ cup rehydrated sun-dried tomatoes, chopped
  • 1 cup arugula leaves, washed and dried
  • ½ cup hazelnuts, chopped and lightly toasted


  1. Cook pasta according to package instructions.
  2. To make vinaigrette, whisk together in a small bowl garlic, olive oil, balsamic vinegar, salt and pepper. Toss the vinaigrette with the hot cooked pasta and allow to cool slightly. Add artichoke hearts and sun-dried tomatoes and mix to combine. Serve warm over arugula leaves and top with chopped hazelnuts.

NUTRITION PER SERVING: 549 calories, 25g total fat, 3g saturated fat, 0mg cholesterol, 245mg sodium, 73g carbohydrate, 14g fiber, 12g sugar, 16g protein, 1,451mg potassium, 576mg phosphorus

Romina Barritta on FacebookRomina Barritta on LinkedinRomina Barritta on Twitter
Romina Barritta
Romina Barritta, DTR, is a dietitian based in Buenos Aires, Argentina. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. She is Board member of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). Follow her on Facebook, LinkedIn and Twitter.