• 1 cup uncooked orechiette pasta
• 6 oz Marinated artichoke hearts
• 1/4 pound crimini mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 cup Sicilian cured pitted black olives
• 2 tablespoons fresh parsley, minced
• 1 tablespoon basil, minced
• 2 tablespoons white wine vinegar

Method

Cook orechiette according to package. Drain in a colander and cool under cold running water. When well drained, almost dry, put into a large bowl. Add artichokes and their liquid, criminis, cherry tomatoes, olives, parsley and basil.  Toss gently. Cover and refrigerate for at least 4 hours.

Before serving, add vinegar and season with salt and pepper to taste.

Serves: 4

Contributor: Kimberley Callahan

more vegetable recipes     more pasta recipes    more salad recipes       easy preparation of artichokes, step by step     more artichoke recipes

 

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