Recipe - Quick Artichoke Pasta Salad

1 cup Macaroni
6 Ounce jar artichoke hearts
One fourth pound Mushrooms; small
1 cup Cherry tomatoes; halved
1 cup Ripe olives
1 tablespoon Parsley; chopped
One half teaspoon Basil
Salt and pepper; to taste

In large pan, cook macaroni in about 1 One half 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 MCRecipe Digest V1 #201

Date: Thu, 15 Aug 1996 22:33:51 0700

From: "jjacobs@psln.com" jjacobs@psln.com