Artichoke & Pasta Salad -

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Artichoke & Pasta Salad

Quick Artichoke & Pasta Salad
(From Sunset Vegetarian Cookbook)
(Makes 6 Servings)

4 oz (about 1 cup) medium-size shell pasta                              6 oz jar marinated artichoke hearts
1 cup cherry tomatoes, halved                                                   ¼ lb mushrooms, quartered
1 cup medium pitted black olives                                               1 Tbsp chopped fresh parsley
½ tsp dry basil leaves                                                                  salt & pepper to taste


Cook pasta according to package directions, drain well, rinse with cold water to stop further cooking and drain again.
Turn into a bowl.  Add artichokes and their liquid marinade, mushrooms, cherry tomatoes, olives, parsley, and basil; toss gently.  Cover and refrigerate for at least 4 hours or until the next day.  Before serving, season with salt and pepper to taste.

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