Saturday, April 5, 2014

Katie Tovar's Perfect Pasta Salad with Artichoke

Another fabulous salad served at the March Historical League meeting. Thanks to Katie for creating this delicious salad. Even better, you can make it a day ahead.

Quick Artichoke Pasta Salad

4 oz. (about 1 cup) medium sized pasta
1 jar marinated artichoke hearts
1/4 pound small mushrooms
1 cup cherry tomatoes, halved
1 cup medium-size pitted ripe olives
1 tablespoon chopped parsley
fresh basil
salt and pepper


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 the next day.  Before serving, season with
salt and pepper to taste.