Quick Artichoke Pasta Salad

Source: Debbie Ferguson (1981)
Prep time: 20 minutesCooking time: 10 minutesTotal time: 30 minutes


4 oz
salad macaroni
boiling salted water
jar marinated artichoke hearts (up to 2 6-oz jars )
1⁄4 lb
mushrooms (whole, small )
tomatoes (medium, seeded and cut into bite-size pieces)
ripe olives (up to 2 c, medium size, pitted)
Salt and pepper


Following package directions, cook macaroni in a large kettle of boiling salted water until tender. Drain, rinse with cold water; drain again. Turn into a large bowl. Combine artichokes and their liquid, mushrooms, tomatoes and olives. Add mixture to cooked macaroni and toss gently. Cover and refrigerate for at least 4 hours, or until next day. Before serving, season with salt and pepper to taste. Makes 4 to 6 servings.