pasta salad. a nice light meal for these hot days. quick, easy & made mostly with pantry items. mushrooms, parsley and tomatoes make it fresh. pack it in your lunch. here’s how:
you'll need:
1 8 oz box of quinoa pagodas (or any pasta)
4 oz fresh mushrooms, sliced
1 12 oz jar of marinated artichoke hearts
12 black olives, quartered
parsley, finely chopped
1 8 oz box of quinoa pagodas (or any pasta)
4 oz fresh mushrooms, sliced
1 12 oz jar of marinated artichoke hearts
12 black olives, quartered
parsley, finely chopped
2 tomatoes, deseeded & chopped
a dollop of mayo
oregano, a pinch
salt, pepper & cayenne to taste
a dollop of mayo
oregano, a pinch
salt, pepper & cayenne to taste
you'll do:
boil pasta. do not over cook. drain and rinse with cold water.
in a large bowl, add sliced mushrooms, jar of artichoke hearts WITH liquid and olives. add cooked pasta, stir. season with oregano, salt, pepper & cayenne and add a dollop of mayo to make it just a wee bit creamy. stir. violà.
in a large bowl, add sliced mushrooms, jar of artichoke hearts WITH liquid and olives. add cooked pasta, stir. season with oregano, salt, pepper & cayenne and add a dollop of mayo to make it just a wee bit creamy. stir. violà.
1 comment:
pretty and (I assume) yummy...
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