Summer Pasta Salad - Low Salt & Low Sugar

from the kitchen of Chef Paul Prudhomme

Makes 4 Servings

6 ounces bow tie pasta, (dry)
1 tablespoon olive oil
4 ounces feta cheese, crumbled
¾ cup roma tomatoes, cut in half
12 ounces artichoke hearts, quartered
1/3 cup black olives, sliced
2 tablespoons Chef Paul Prudhomme's Seven Herb (No Salt & No Sugar Magic Seasoning Blendâ„¢)
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.

Copyright © 2012 by Paul Prudhomme