Quick Artichoke Pasta Salad Recipe
Ingredients
| 4 ounces salad macaroni | ||
| Boiling salted water | ||
| 1 jar (6 oz.) marinated artichoke hearts | ||
| 1/4 pound whole small mushrooms | ||
| 2 medium-size tomatoes, seeded and cut into bite-size pieces | ||
| 1 cup medium-size pitted ripe olives | ||
| 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.
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.
Chef
