Recipe By Anonymous
Published Oct 23rd
Prep 20m Cook 4h Additional - Ready In 4h 20m
Servings 5 servings Calories 154.7

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

Recipe Ingredients

  • 1 cup salad macaroni, or other medium-size pasta
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • ½ cup mushrooms, quartered
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted black olives
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried basil
  • ½ tablespoon dried oregano
  • 2 cloves garlic, minced
  • salt and pepper to taste

Cooking Directions

  1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
  2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Nutrition Facts

  • Calories 154.7
  • Carbohydrate 23.8 g
  • Fat 5.5 g
  • Fiber 3.6 g
  • Protein 4.9 g
  • Saturated Fat 0.5 g
  • Sodium 389.8 mg
  • Sugar 0.7 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. I thought this was excellent. I was prepared to add additional dressing to the salad as others had indicated but found that I didn't need to. The only changes I made were to use a 7-1/2 oz jar of marinated artichoke hearts and 2 cups of farfalle pasta. I also left the olives out since - Read more ...
  6. 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!
  7. 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 dressing.
  8. 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!
  9. 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 - Read more ...