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6 servings
suggest servings
| 1 | cup | pasta, elbow macaroni | |
| 6 | ounces | artichoke hearts | marinated |
| 4 | pounds | mushrooms | sliced |
| 1 | cup | tomatoes | cherry or grape |
| 1 | cup | olives | |
| 1 | tablespoon | parsley leaves | |
| 2 | teaspoons | basil | dried |
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.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 4.0g | 16% |
| Sugars 6.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 6% | Vitamin C | 20% | |
| Calcium | 2% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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