I make this for summer barbecues. The liquid from the marinated artichoke hearts makes an excellent dressing.
1 cup macaroni
1 (170g) jar marinated artichoke hearts
1/2 cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
In a large mixing bowl combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.