Ingredients
1 cup salad macaroni
6 oz marinated artichoke hearts
1/4 lb mushrooms, sliced
1 cup halved cherry tomatoes
1 cup med pitted ripe olives
1 tbsp parsley
1/2 tsp dry basil
Directions
Cook macaroni according to package; 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 refrig for at least 4 hours. Before serving, season
with salt and pepper to taste.
Servings: 6 servings
Artichoke Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, certainly as far into history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times made use of many different spices and herbs, including some familiar names such as thyme, rue and dill. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new tastes caused an increase in books on cooking, many of which are kept safe in academic collections. By the time we get to the 1900s, recipe books are in high demand, due to increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Artichoke Pasta Salad recipe.
