Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

Choose fat-free versions of favorite salad ingredients, such as water-packed artichokes and oil-free sun-dried tomatoes, to effortlessly cut calories.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

Source: Everyday Food, January 2008


  • Coarse salt and ground pepper
  • 1 cup penne pasta
  • 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
  • 4 ounces feta, crumbled (1 cup)


  1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.

  2. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.

  3. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Cook's Notes

To soften sun-dried tomato strips, toss them into the pasta pot at the last minute.


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