This low sodium pasta salad tastes best when served hot, so plan to reheat those left-over refrigerated portions, if any, before serving.

3 servings: 59 mg. sodium per serving

3 ounces small elbow macaroni
1 small (4 oz) tomato, chopped (1/2 inch pieces)
1/4 teaspoon sugar
2 ounces frozen artichoke hearts, defrosted and chopped (1/2 inch pieces)
2 large green onions, chopped (whites and tender greens)
1 large clove garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1 Tablespoon healthy oil
1 Tablespoon Parmesan cheese

Prep. Instructions

1. Combine artichoke hearts, onions, garlic and the next 4 seasonings in a bowl.
2. Have all other ingredients on hand.

Cooking Instructions

1. Cook noodles according to package directions, omitting salt. Drain, rinse, set aside.

2. Heat oil over medium low heat in a 9 inch skillet. Add tomatoes and sugar. Cook 5 minutes, stirring often.

3. Add artichoke hearts, onion, garlic and seasonings. Cook 5 minutes, stirring often.

4. Add cooked noodles and cheese. Stir to combine. Turn heat to low. Allow flavors to blend for 5 minutes, stirring occasionally. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds