- 5 oz. whole wheat bow-tie pasta, cooked and drained
- 1 cup shredded carrots
- 1 cup chopped, seeded red or green bell pepper
- 1 cup bean sprouts
- 1 cup chopped cherry tomatoes
- 1/4 cup crumbled feta
- 1/4 cup sliced green olives
- 2 marinated artichoke hearts, chopped
- 2 Tbsp lemon juice
- 4 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Several dashes hot red pepper sauce
- Toss all the ingredients in a large salad bowl until well-blended.
- Serving size: 1 1/4 cups.