Artichoke Pasta Salad
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
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 the 4 hours.
Yield: 4 to 6 servings
Independence Day Recipes