vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Quick Artichoke Pasta Salad

Quick Artichoke Pasta Salad
BANANA SOUP

Banana Soup

Chilled banana soup is a creamy and smooth soup, specially for summer short time hungers....

BEETROOT AND PANEER SALAD

Beetroot And Paneer Salad

beetroot salad, BEETROOT AND PANEER SALAD, BEETROOT AND PANEER SALAD by vahchef, panner ...

MANGO DIPPING- SUMMER SALSA

Mango Dipping- Summer Salsa

This mango salsa recipe is so easy, it takes just minutes to prepare. Simply toss the ing...

vegetable Stock

Vegetable Stock

stock to use in lot of Indo-Chinese dishes and continental dishes to suit spicy taste bud...

Oats Sprouts Nuts

Oats Sprouts Nuts

Oats Sprouts Nuts is the perfect combo of oats and nuts to serve as a salad before you st...

INDIAN SOUP MULLIGATAWNY

Indian Soup Mulligatawny

This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny i...

Quick Artichoke Pasta Salad Recipe, How To Make Quick Artichoke Pasta Salad Recipe

This pasta salad is quick and easy to make. Learn the recipe of Quick Artichoke Pasta Salad by vahchef.

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

About Recipe

How to make Quick Artichoke Pasta Salad

(3 ratings)
0 reviews so far
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Quick Artichoke Pasta Salad
Author : Vahchef
Main Ingredient : Artichoke
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Quick Artichoke Pasta Salad
• Salad macaroni - 100 grams.
• Marinated artichoke hearts - 150 grams.
• Mushroom (sliced) - 125 grams.
• Cherry tomato - 1 cup.
• Olive - 1 cup.
• Parsley (chopped) - 1 tea spoon.
• Dry basil leaves - half tea spoon.
• Salt - to taste.
• Pepper powder - to taste.
Method:
  • 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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter