About this recipe:Combine a jar of your favourite artichoke hearts in herbed oil with veg and pasta, and you have a quick and easy vegetarian pasta salad that's perfect for picnicking!
100g macaroni, or other pasta
1 jar artichoke heart antipasto (in oil)
50g mushrooms, quartered
150g cherry tomatoes, halved
140g 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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:4hr › Ready in:4hr20min
Bring a large pan 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.