Give it a try! The finest way to serve salmon is using this recipe, hands down. This meal is really tasty and also very healthful, which is a nice bonus. Excellent when served with rice pilaf, green beans, and salad for dinner gatherings.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Refrigerate Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 5 |
Ingredients
- 1 cup salad macaroni, or other medium-size pasta
- 1 (6.5 ounce) jar marinated artichoke hearts
- ½ cup mushrooms, quartered
- 1 cup cherry tomatoes, halved
- 1 cup pitted black olives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried basil
- ½ tablespoon dried oregano
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. 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.
Reviews
This pasta salad was five star. The key is to use flavorful olives—we used sliced kalamata olives and only needed half the amount stated in the recipe. The American black olives in the can would be a bland mistake. Also we added diced red onion. Fantastic!!!
This is such a versatile pasta salad. I added 1 red onion, 1 green bell pepper and sliced turkey kielbasa. I also used the marinade from the artichokes and added a good splash of avocado oil with parsley flakes. Loving it! Thanks.
Simple enough. I like that the dressing wasn’t too full of fat. The flavor didn’t improve considerably after chilling overnight. But it would be a good make-ahead recipe.
It was So good and So easy. No adjustments made. No leftovers. Loved it !
Definitely salt & pepper to taste; Tried several oil dressings with it and Italian was the winner! Very good as a side dish or to snack on through out the day. I did not use the marinated artichokes.
Use prepared garlic, and cilantro! Delicious!
Good quick pasta salad. I used fresh pesto. It’s light and tasty.
Great for a work lunch or just a quick meal while doing chores. Plus it’s fabulous to take along trip to the shore.
I used left over cooked pasta. Followed the recipe and added sliced Kalamata olives for the black olives, a big tablespoon of capers, a spoonful of jarred red pepper strips. I didn’t use the juice from the marinated artichoke hearts as it was too watery. Instead I added good olive oil, and red wine vinegar. Really good!!
I added about 3/4 cup of cubed feta cheese. Yummy.
A keeper recipe. So simple, so satisfying. Used fresh herbs from the garden. Used fresh baby mushrooms. Other than that followed the recipe. The second time used diced, de-boned rotisseried chicken thighs and as some have suggested threw in some toasted pine nuts. The third time used shrimp with lemon zest and lemon strips and some Old Bay® May use “bow-tie” pasta next time Never have had any leftovers. I may need to double/triple the ingredients. For those wanting some heat, just sprinkle some dried pepper flakes on top and give this salad a single stir. Thanx for the recipe
Super easy and great taste! We used our daughter’s garden tomatoes, her pesto, and Wishbone Italian dressing.
It was very quick and easy! I only made a couple alterations: I added fresh chopped r red onion and I didn’t include the mushroom. I wanted to add Parmesan but I decided to keep it vegan just in case (brought it to an event I didn’t know anyone). Turned out delicious! Make sure you let it marinate at least the 4 hours. I left it in the fridge over night.
I loved this dish!!! I added a splash of balsamic vinegar and replaced fresh herbs for dried. I also used kalamata olives instead of black ones and added shredded parmesan cheese. It was perfect! I was picky about the artichoke hearts…got them at our natural food store so there wouldn’t be anything odd in the dressing. I will make this again and again and again…thanks so much!
Very good! I mixed and matched some of the veggies.. jarred roasted red peppers are very good in it as well. Next time i will put in a little less parsley.
This was okay but I was expecting more flavor.
Delicious!!! I added 1/4 cup Italian Dressing as it was a little on the dry side. Everyone loved it and came back for seconds. Thank you for sharing.
Great Recipe, quick and easy for last minute. Add grilled chicken to make it a meal.
I made this like the recipe except I added extra fresh basil instead of dried and fresh mozzerelli cheese cubes omgosh it’s wonderful. Thank you this will be a regular in my home.
This was really good. I added the zest and juice of one lemon for a bit more flavour. I also topped it with some feta. This is a great simple vegetarian dish!
This FANTASTIC!! I used dried parsley because that was all I had and I chopped up some fresh broccoli very fine and we can’t get enough of this!! I love that the only dressing added is that of the marinade from the artichokes! YUM YUM YUM!!!