This is such a simple recipe that I can remember from when I was just a little girl…my mom (Paula) made it often in the summer and is simply so delicious with BBQ or just as a light lunch by itself!!
An added bonus for picnics and BBQs: there is no mayo spoil in the sun/heat.
FAST AND SIMPLE DIRECTIONS:
Cook shell pasta (med. size) and toss with:
crimini mushrooms
cherry tomatoes
black olives
marinated artichokes with ALL liquid(you can find these in glass jars in canned vegetable aisles…usually on the top shelf and I have always wondered why…haha)
fresh or dried basil (about one tsp. or so dried, or about 1-2 T fresh)
I chop up everything as close to the same size as the shell pasta. And I just add however much I like of each ingredient.
Chill and eat. Even better if you can let it sit overnight in the fridge!!
I chop up everything as close to the same size as the shell pasta. And I just add however much I like of each ingredient.
Eat. Enjoy. Love.
My Oregon Kitchen 