4th of July Healthy Pasta Salad

48c
We all have a favorite pasta salad. This is mine, always a Fourth of July dish, and low in fat.

Cook 3-4 cups penne pasta or use spirals. Rinse and chill.
Add 1 can drained black olives
Add 2 large diced Vidalia (or other sweet) onions
Add a cup or more of grape tomatoes
Add 1 (or more) jars marinated artichoke hearts (this makes the dressing as well), cut into smaller pcs.
Chop and add 1/2 Lb. or more of the artificial crab chunks, to taste
Add freshly grated parmesan cheese to taste, optional
Add fresh chopped parsley, optional

I always vary this recipe, depending on how many people, and what's in the fridge (sometimes I add celery or chopped garden tomatoes), and my mood. Depending on the size of the jar of marinated 'chokes, the marinade in the jar usually makes enough dressing for the pasta to be tasty and not soggy. I measure the amount of black olives and grape tomatoes visually, to give a good color balance. Same with the crab chunks.

When I make it without the crab, I definitely use parmesan, but I wait until the pasta has absorbed the marinade from the 'chokes so I don't get a soggy mess, usually just before serving.


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