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Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Quick Artichoke Pasta Salad
From: Adele Faiks-Olsgard

from Sunset's Vegetarian Cooking

This recipe is really easy, uses no "weird" ingredients, and is a huge hit with my meat eating friends and relatives (it is a little expensive to make, however, as it requires artichoke hearts, yumm).

"The liquid from marinated artichoke hearts turns into a zingy dressing for this marvelously simple macaroni salad."

  • 4 ounces (about 1 cup) salad macaroni or other medium-sized pasta
  • 1 jar (6 ounce) marinated artichoke hearts
  • 1/4 pound mushrooms, quartered
  • 1 cup cherry tomatoes, halved
  • 1 cup medium-size pitted ripe olives
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon dry basil leaves
  • salt and pepper
Cook macaroni according to package directions; drain well, rinse with cold water, and drain again.
Turn into a large bowl.
Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley, and basil; toss gently.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, season with salt and pepper to taste.
Makes 6 servings.

Per serving: 5 grams protein, 21 grams carbohydrate, no cholestrol (of course), 123 calories.