Independence Day Recipes
Artichoke Pasta Salad
Yield: 4 to 6 servings
Ingredients
- 1 cup (4 ounces) small shell pasta, cooked and drained
- 6 ounces artichoke hearts, chopped and drained
- 1/4 pound mushrooms, quartered
- 1/2 cup cherry tomatoes, halved
- 1 cup medium, pitted black olives
- 1 tablespoon parsley
- 1/2 teaspoon dry basil
- Salt and pepper
- Italian dressing, to taste
Instructions
- Reserve juice from artichoke hearts.
- Mix all other ingredients together.
- Combine some of the artichoke juice with Italian dressing to taste.
- Add Italian dressing to salad and refrigerate for 4 hours. Dressing will soak in a lot during this time.