Quick Artichoke Pasta Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Salad macaroni4 Ounce
 Boiling salted water2 Cup (32 tbs)
 Marinated artichoke hearts6 Ounce (1 Jar)
 Whole small mushrooms1⁄4 Pound
 Tomatoes2 Medium, seeded and cut into bite-size pieces
 Medium pitted ripe olives1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 934 Calories from Fat 364

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2306.5 mg96.1%

Total Carbohydrates 116 g38.6%

Dietary Fiber 13.8 g55.3%

Sugars 11.4 g

Protein 20 g41%

Vitamin A 41% Vitamin C 56%

Calcium 5.2% Iron 27.6%

*Based on a 2000 Calorie diet

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.
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