Artichoke Pasta Saladappetizers, salads, vegetables 1 cup salad macaroni 6 oz marinated artichoke hearts 1/4 lb mushrooms, sliced 1 cup halved cherry tomatoes 1 cup med pitted ripe olives 1 tablespoon parsley 1/2 teaspoon dry basil Cook macaroni according to package; drain well, rinse with cold water and drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently. Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste. |
