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Asparagus and Artichoke Pasta Salad Recipe

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This recipe for Asparagus and Artichoke Pasta Salad, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Sunday, July 27, 2008


Black Olives-drained
Lemon flavored olive oil, enough to moisten the pasta to your desire
1 box cherry tomatoes, sliced in half
1 bunch asparagus
1 jar marinated artichoke hearts, sliced into fourths
1 lb. of cooked and drained pasta (your favorite shape)
Salt and fresh cracked pepper to taste

1. Cook pasta according to package directions
2. Cut the ends off the asparagus. Cut remaining asparagus into inch size pieces and blanch in pasta water the last three minutes of the pastas cooking time.
3. Drain and rinse pasta and asparagus in cold water. Set aside.
4. Mix black olives, cherry tomatoes, artichoke hearts, and pasta in a big bowl.
5. Add salt, pepper, and olive oil and gently toss to coat.
6. Chill for 2 hours in the refrigerator.




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