| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | c | Salad macaroni |
| 6 | oz | Marinated artichoke hearts |
| 1/4 | lb | Mushrooms, sliced |
| 1 | c | Halved cherry tomatoes |
| 1 | c | Med pitted ripe olives |
| 1 | tb | Parsley |
| 1/2 | ts | Dry basil |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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