Sunshine Pasta Salad - cooking recipe

Ingredients
    4 oz. your favorite uncooked pasta
    1 c. sliced 1/8 inch cucumber
    1/2 c. chopped fresh parsley
    6 oz. jar marinated artichoke hearts, quartered (reserve marinade)
    1/2 tsp. salt
    1/2 tsp. dill weed
    1/4 tsp. pepper
    1 Tbsp. grated lemon peel
    2 Tbsp. lemon
    4 medium ripe tomatoes
Preparation
    Cook pasta according to package directions; drain.
    Rinse with cold water.
    In large bowl, combine pasta and remaining ingredients, except tomatoes.
    Toss to coat with reserved artichoke marinade.
    Remove stems from tomatoes.
    Cut each tomato into 4 wedges, leaving 1/2 inch base to keep tomato intact.
    Serve 1 cup pasta over each tomato.

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