Artichoke pasta salad

Yield: 6 servings

Measure Ingredient
1 cup Salad macaroni
6 ounces Marinated artichoke hearts
¼ pounds Mushrooms, sliced
1 cup Halved cherry tomatoes
1 cup Med pitted ripe olives
1 tablespoon Parsley
½ teaspoon Dry basil

Cook macaroni according to package; drain well, rinse with cold water and drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently. Cover and

refrig for at least 4 hours. Before serving, season with salt and pepper to


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