Quick Artichoke Pasta Salad Recipe

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
155 cal
8%

Fat
5.5 g
8%

Carbs
23.8 g
8%

Based on a 2,000 calorie diet

Reviews (52)

Rate This Recipe

KKCNY

Jul. 11, 2003

"This recipe was a big hit. I've made it several times. I substituted Wish-Bone Roasted Garlic Vinaigrette and drained artichokes in water for a less oily dressing...." See more"

GingerSnap

May. 13, 2007

"It was nice to have a pasta salad that was a little different. I didn't have marinated artichokes so I drained them and added 1 Tbs red wine vinegar, 2 Tbs olive oil and 3 Tbs balsamic vinaigrette. Al..." See moreso added diced sweet onion and toasted pine nuts like another reviewer suggested and lots of chopped fresh basil and cilantro in addition to the dried oregano. Turned out great and can't wait to eat the leftovers"

Jennifer

Apr. 8, 2007

"I made this for a baby shower and it got rave reviews! I'm making it again next week for a wedding shower, and I will certainly make it for my own family as well. I think that the only slight changes ..." See morethat I made were to add some toasted pine nuts and a little bit of red wine vinegar. It is so easy, since the dressing is really just the artichoke "juice". It is also very versatile - you could use whatever veggies you wanted and you could add chicken or shrimp to make it more of a main meal for those who eat meat. I definitely recommend this one!"

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