| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta, Salads | 6 | Servings | ||
INGREDIENTS
| 1 | c | Macaroni |
| 6 | Ounce jar artichoke hearts | |
| 1/4 | lb | Mushrooms; small |
| 1 | c | Cherry tomatoes; halved |
| 1 | c | Ripe olives |
| 1 | tb | Parsley; chopped |
| 1/2 | ts | Basil |
| Salt and pepper; to taste |
INSTRUCTIONS
In large pan, cook macaroni in about 1 1/2 quarts of boiling, salted water until tender to bite (about 7 minutes); or cook according to package directions. Drain macaroni well, rinse with cold water, and drain again. Transfer to large bowl. Drain liquid from artichokes over macaroni. Cut artichokes into halves or thirds. Add artichokes, mushrooms, cherry tomatoes, olives, parsley, and basit to macaroni. Toss gently. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or until next day before serving. Makes 6 servings. Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 22:33:51 -0700 From: "jjacobs@psln.com" <jjacobs@psln.com>
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