Quick Artichoke Pasta Saladpasta, salads 1 cup macaroni 6 oz jar artichoke hearts 1/4 lb mushrooms -- small 1 cup cherry tomatoes -- halved 1 cup ripe olives 1 tablespoon parsley -- chopped 1/2 teaspoon basil 1 salt and pepper -- to taste In large pan, cook macaroni in about 1 1/2 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 |
