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



Quick Artichoke Pasta Salad

Quick Artichoke Pasta Salad
CABBAGE AND CORN SOUP

Cabbage And Corn Soup

A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored...

CREAM OF FRESH MUSHROOM SOUP

Cream Of Fresh Mushroom Soup

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream ...

Chicken Stock

Chicken Stock

To be used in many Indo Chinese Dishes and many sauces for an oriental taste....

MUSHROOM AND WALNUT SOUP

Mushroom And Walnut Soup

Mushroom and walnut soup is a healthy, nutritious soup prepared with walnut and mushroom ...

DRUMSTICK SOUP

Drumstick Soup

A simple recipe to make Drumstick Soup, rich with essential dietary minerals, protein, Vi...

NOODLES SOUP

Noodles Soup

Noodle soup is easy to make and delicious and kids special recipe. When the weather gets ...

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