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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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