Artichoke Pasta Salad
A scrumptious pasta salad that's both healthy and easy to make!
Yield
6 servingsPrep
5 minCook
10 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pasta, elbow macaroni
whole wheat |
*
|
| 6 | ounces |
artichoke hearts
marinated |
|
| 4 | ounces |
mushrooms
sliced |
|
| 1 | cup |
tomatoes
cherry or grape, halved |
|
| ½ | cup |
olives
sliced |
*
|
| 1 | tablespoon |
parsley leaves
|
|
| 2 | teaspoons |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pasta, elbow macaroni
whole wheat |
*
|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 237 | ml |
tomatoes
cherry or grape, halved |
|
| 118 | ml |
olives
sliced |
*
|
| 15 | ml |
parsley leaves
|
|
| 1E+1 | ml |
basil
dried |
*
|
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.
