Artichoke & Pasta Salad
MotoFood > La Sur Table > 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 hearts1 cup cherry tomatoes, halved ¼ lb mushrooms, quartered1 cup medium pitted black olives 1 Tbsp chopped fresh parsley½ tsp dry basil leaves salt & pepper to tasteDirections: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.