Ingredients
1
cup
salad macaroni
6
oz
marinated artichoke hearts
4
pound
mushrooms, sliced
1
cup
halved cherry tomatoes
1
cup
med pitted ripe olives
1
tablespoon
parsley
2
teaspoon
dry basil
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.
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