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- 1/3 cup red bell pepper
- 1/3 cup yellow bell pepper
- 1/3 cup green bell pepper
- 3/4 cup canned or jarred artichoke hearts
- 3/4 cup Daisy Brand Sour Cream
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped basil
- 1 tablespoon chopped oregano
- 1 tablespoon Italian flat leaf parsley
- 2 1/2 pounds pre-cooked tri-colored Rotini pasta
- 1 cup sliced black olives
Julienne the bell peppers. Rinse, drain and quarter artichoke hearts. Combine the sour cream, mayonnaise, red wine vinegar, basil, oregano and Italian flat-leaf parsley, and mix well.
In separate mixing bowl, combine the pasta, olives and vegetables. Add the sour cream mixture and mix until evenly coated. Adjust seasoning with salt and pepper.
Recipe reprinted by permission of Daisy&reg;. All rights reserved.
nutrition information per serving
355 calories; 10g total fat; 7mg cholesterol; 132mg sodium; 56g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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