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Quick Artichoke Pasta Salad

Italian.Chef's picture
Ingredients
  Salad macaroni 4 Ounce
  Boiling salted water 2 Cup (32 tbs)
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Whole small mushrooms 1⁄4 Pound
  Tomatoes 2 Medium, seeded and cut into bite-size pieces
  Medium pitted ripe olives 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Following package directions, cook macaroni in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl: Combine artichokes and their liquid, mushrooms, tomatoes, and olives.
Add mixture to cooked pasta and toss gently.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Quick, Healthy

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4.225
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 934 Calories from Fat 364

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2306.5 mg96.1%

Total Carbohydrates 116 g38.6%

Dietary Fiber 13.8 g55.3%

Sugars 11.4 g

Protein 20 g41%

Vitamin A 41% Vitamin C 56%

Calcium 5.2% Iron 27.6%

*Based on a 2000 Calorie diet

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Quick Artichoke Pasta Salad Recipe