Quick Artichoke Pasta Salad
|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)|
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.
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