Pasta Pesto Salad Makes about 6 1/2 cups

6 ounces rotini pasta

1/2 cup toasted walnut pieces

1/2 cup coarsely chopped fresh basil

1 cup chopped ripe tomatoes or halved cherry tomatoes

1 6-ounce jar quartered artichokes, rinsed and drained 1/3 cup reduced-fat or regular pesto

2 tablespoons freshly grated parmesan cheese

Cook pasta according to directions; rinse and drain. In a large serving bowl, combine walnuts, basil, tomatoes and artichokes. Stir in pasta. Add pesto and cheese and toss to cover and mix. Refrigerate until serving time.

Per cup: 237 calories, 7 grams protein, 13 grams fat (46% calories from fat), 1.7 grams saturated fat, 26 grams carbohydrate, 5 milligrams cholesterol, 215 milligrams sodium, 3 grams fiber.

Carb count: 1.5.