Summer Pasta Salad - Low Salt & Low Sugar

from the kitchen of Chef Paul Prudhomme

Makes 4 Servings

ingredients

6 oz bow tie pasta, (dry)

1 tablespoon olive oil

4 oz feta cheese, crumbled

3/4 cup Roma tomatoes, cut in half

12 oz artichoke hearts, quartered

1/3 cup black olives, sliced

2 tablespoons Chef Paul Prudhomme's No Salt & No Sugar Seven™ Herb seasoning

2 tablespoons grated parmesan cheese

1 tablespoon lemon juice concentrate

how to prepare

Cook the pasta according to the package directions. Drain pasta, then rinse under cold water until cool. Combine all the remaining ingredients and toss well.