Thursday, February 23, 2012

Simply Vegan-istic

As promised, here is a Lent-Friendly recipe.

Quick Artichoke Pasta Salad

1 cup salad macaroni, or other medium-size pasta (I used small ziti noodles), cook until al dente
1 (6.5 oz) jar marinated artichoke hearts (I only had a 7.5oz jar)
1/2 cup mushrooms, quartered (omitted)
1 cup cherry tomatoes, halved (I just drained 1-14oz diced)
1 cup pitted black olives (just used a small can sliced olives)
1 (16oz) can butter beans, rinsed & drained (my addition)
1 T chopped fresh parsley (omitted)
1/2 t dried basil
1/2 T dried oregano
2 cloves garlic, minced

Combine all ingredients together in a large bowl. Refrigerate several hours. I think adding cubed mozzarella cheese would be a great addition to this recipe.

No comments:

Post a Comment