Artichoke Pasta Salad
Yield
6 servingsPrep
5 minCook
10 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
pasta, elbow macaroni
whole wheat |
* |
6 | ounces |
artichoke hearts
marinated |
|
4 | ounces |
mushrooms
sliced |
|
1 | cup |
tomatoes
cherry or grape, halved |
|
½ | cup |
olives
sliced |
* |
1 | tablespoon |
parsley leaves
|
|
2 | teaspoons |
basil
dried |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
pasta, elbow macaroni
whole wheat |
* |
173.4 | ml/g |
artichoke hearts
marinated |
|
115.6 | ml/g |
mushrooms
sliced |
|
237 | ml |
tomatoes
cherry or grape, halved |
|
118 | ml |
olives
sliced |
* |
15 | ml |
parsley leaves
|
|
1E+1 | ml |
basil
dried |
* |
Directions
Cook macaroni according to package; 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 refrig for at least 4 hours. Before serving, season with salt and pepper to taste.