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Quick Artichoke Pasta Salad




Source of Recipe


Sunset's Vegetarian Cooking


Recipe Introduction


"The liquid from marinated artichoke hearts turns into a zingy dressing for this marvelously simple macaroni salad."




List of Ingredients




4 ounces (about 1 cup) salad macaroni or other medium-sized pasta
1 jar (6 ounce) marinated artichoke hearts
1/4 pound mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup medium-size pitted ripe olives
1 tablespoon chopped parsley
1/2 teaspoon dry basil leaves
salt and pepper


Recipe



Cook macaroni according to package directions; 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 refrigerate for at least 4 hours or until next day.

Before serving, season with salt and pepper to taste.


YIELD: Makes 6 Servings.

Per serving: 5 grams protein, 21 grams carbohydrate, no cholestrol (of course), 123 calories.