3 jars (6 oz) marinated artichoke hearts
3/4 lb mushrooms, sliced
2 cups cherry tomatoes, quartered
2 cans (2.25 oz) sliced black olives
3 Tbs chopped fresh parsley
1 1/2 tsp dry basil leaves
salt and pepper
1) Cook pasta according to package directions; drain well, rinse with cold water and drain again. Turn into a large bowl.
2) 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.
Review: This was so yummy!! I'm a big fan of pasta salads in the summer. Mike made this, but was worried there wouldn't be enough "dressing" for the dish. However, it all turned out perfectly. This was awesome.
No comments:
Post a Comment