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No Cook Tomato Olive Sauce Pasta

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Ingredients
  Tomatoes 1 Pound, coarsely chopped
  Ripe tomatoes 1 Pound, coarsely chopped
  Frozen artichoke hearts/Asparagus 9 Ounce
  Frozen artichoke hearts/Asparagus 9 Ounce, thawed (1 Package)
  Black olives 6 Ounce, sliced
  Olive oil 2 Tablespoon
  Balsamic vinegar/Red wine vinegar 2 Tablespoon
  Balsamic wine vinegar 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Penne pasta/Bow-tie pasta 1 Pound
Directions

MAKING
1. Take a bowl and mix all ingredients like artichoke hearts, tomatoes, and olives.
2. Add oil, vinegar, salt, and pepper and toss properly to coat the vegetables well. Cover the bowl put in the refrigerator for 2 hours.
3. Remove the mixture from refrigerator and add the parsley in the mixture. Let it stand in the room temperature.
4. Cook the penne pasta as per the directions on the package.

SERVING
5. Drain and transfer in a separate serving dish.
6. Add the vegetable sauce on the top of the pasta and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
6

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