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By: F T.
| Description: | ||
| Time: | 4 hr 10 min (10 min to prepare, 4 hr to cook) | |
| Meal type: | Salad | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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4 ounces (about 1 cup) salad macaroni or other medium-sized pasta 1 each jar (6 ounce) marinated artichoke hearts 0.25 pound mushrooms, quartered 1 cup cherry tomatoes, halved 1 cup medium-size pitted ripe olives 1 tablespoon chopped parsley 0.5 teaspoon dry basil leaves, salt and pepper |
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| Directions: | ||
| 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. |
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| Notes: | ||
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