Quick artichoke pasta salad

Yield: 6 Servings

Measure Ingredient
1 cup Macaroni
6 ounces Jar artichoke hearts
¼ pounds Mushrooms -- small
1 cup Cherry tomatoes -- halved
1 cup Ripe olives
1 tablespoon Parsley -- chopped
½ teaspoon Basil
Salt and pepper -- to taste

In large pan, cook macaroni in about 1½ quarts of boiling, salted water until tender to bite (about 7 minutes); or cook according to package directions. Drain macaroni well, rinse with cold water, and drain again. Transfer to large bowl. Drain liquid from artichokes over macaroni. Cut artichokes into halves or thirds. Add artichokes, mushrooms, cherry tomatoes, olives, parsley, and basit to macaroni.

Toss gently. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or until next day before serving.

Makes 6 servings.

Recipe By : Sunset's All Time Favorites

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