Recipe for Artichoke Pasta Salad from the Fourth Of July section.
Artichoke Pasta Salad1 cup (4 ounces) small shell pasta, cooked and drained
6 ounces artichoke hearts, chopped and drained
1/4 pound mushrooms, quartered
1/2 cup cherry tomatoes, halved
1 cup medium, pitted black olives
1 tablespoon parsley
1/2 teaspoon dry basil
Salt and pepper
Italian dressing, to taste Reserve juice from artichoke hearts. Mix all other ingredients together. Combine some of the artichoke juice with Italian dressing to taste. Add Italian dressing to salad and refrigerate for 4 hours. Dressing will soak in a lot during the 4 hours. 4 - 6 servings.
We hope you enjoy your freshly made Artichoke Pasta Salad. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
