"This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing." — Maryanne
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salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar
marinated artichoke hearts
cherry tomatoes, halved
pitted black olives
chopped fresh parsley
salt and pepper to taste
This recipe was a big hit. I've made it
several times. I substituted Wish-Bone
Roasted Garlic Vinaigrette and drained
artichokes in water for a less oily
This was good and wonderfully easy, though a little bland for our taste. Next time we'll try adding red onions and pine nuts and using fresh basil. Great for a quick dinner!
It was nice to have a pasta salad that was a little different. I didn't have marinated artichokes so I drained them and added 1 Tbs red wine vinegar, 2 Tbs olive oil and 3 Tbs balsamic vinaigrette. Also added diced sweet onion and toasted pine nuts like another reviewer suggested and lots of chopped fresh basil and cilantro in addition to the dried oregano. Turned out great and can't wait to eat the leftovers
I made this for a baby shower and it got rave reviews! I'm making it again next week for a wedding shower, and I will certainly make it for my own family as well. I think that the only slight changes that I made were to add some toasted pine nuts and a little bit of red wine vinegar. It is so easy, since the dressing is really just the artichoke "juice". It is also very versatile - you could use whatever veggies you wanted and you could add chicken or shrimp to make it more of a main meal for those who eat meat. I definitely recommend this one!
This pasta salad is really good. I used canned, chopped tomatoes instead of the cherry, and used canned, sliced mushrooms. I used a basil paste instead of dried, and I used dried parsely and oregano. I chopped marinated Kalamata olives. I thought that this tasted very Mediterranean, so I added some Feta cheese. After tasting it, I thought it needed more cheese, so I added some shredded Mozzerella as well. Next time I won't use Kalamata olives, but rather the sliced black olives in a can. The salty flavor added a little TOO much with the Feta and artichokes. Maybe if I had left out the Feta the taste would've been better. VERY flavorful. Great!
This is so easy and so delicious. Another thing I like about this recipe is that some of them that are like this . . . you have to buy a "dressing" to go on it. But this one you don't. You just use what's in the marinated artichokes. If you like pasta, and you like artichokes, this is great!
This dish has become my kitchen sink staple recipe. Whichever whole wheat pasta I have on hand (fusili, bowtie, macaroni, etc.) and the jar of artichokes are standard everything else varies as to what's in the cupboard. Olives, feta or shaved parmesan and sun dried tomatoes are regulars in the mix along with pine nuts, fresh basil, a spoon or two of pesto and zucchini. Being a vegetarian I love that this recipe is so quick and easy and can be served warm or cold. I make it at least once a week
This was very good. I did extra on the seasonings (as I usually do), but other than that it really was a hit for the crowd. The only problem is that most people are turned off by artichokes....until they try them! Really try to marinade it for 4 hours, it is better!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Artichoke Pasta Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 49
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